Veal, Italian

Ingredients

• half a pound of uncooked veal
• a quarter of a pound of fat previously boiled
• a French roll
• an onion
• a bay-leaf
• a small pinch of cayenne
• white pepper
• salt
• a beaten egg
• a little flour

Method

1. 1

   Pound the veal in a mortar with the boiled fat.

2. 2

   Boil the French roll with onion, bay-leaf, cayenne, white pepper, and salt in milk.

3. 3

   Drain the milk, remove the bay-leaf, and beat the veal and bread through a coarse sieve.

4. 4

   Mix in the beaten egg and form into rolls with flour.

5. 5

   Boil these in floured cloths and serve with gravy and lemon-juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2139. The excerpt below is the record exactly as published.

Veal, Italian.— Take half a pound of imcooked veal perfectly free from skin and fat. VEA ( 1050 ) VEA pound it in a mortar with a quarter of a pound of fat previously boiled, or as much fat bacon, also boiled. Boil in milk a French roll with an onion, a bay-leaf, a small pinch of cayenne, white pepper, and salt. Drain off the milk, remove the bay-leaf, and beat the pounded veal and bread through a coarse sieve. Mix in a beaten egg, and make into rolls with a little flour

Cook this with the app: pantry check, scaling, and the assistant.