Veal, Jugged

Ingredients

• from two to three pounds of lean veal
• half a pint of strong stock
• a small bunch of sweet herbs
• a roll of thin lemon-rind
• salt
• cayenne
• powdered mace

Method

1. 1

   Cut the veal into slices, season with salt, cayenne, and mace.

2. 2

   Place in an earthen jar, pour over stock, add herbs and lemon-rind.

3. 3

   Cover tightly and place in boiling water in a moderately heated oven until tender.

4. 4

   Thicken gravy with brown thickening, add lemon juice, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2140. The excerpt below is the record exactly as published.

Veal, Jugged. — Take from two to three pounds of lean veal, cut it into neat slices convenient for serving, and season with salt, cayenne, and powdered mace. Put the slices into an earthen jar, pour over them half a pint of strong stock, and add a small bunch of sweet herbs and a roll of thin lemon-rind

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