Veal Marble
From Cookery and housekeeping, 1882
Serves 1
Can substitute ground ham for tongue.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 78. The excerpt below is the record exactly as published.
Veal Marble. (American Recipe.) Boil an ox tongue the day before it is to be used, and a like number of pounds of lean veal, or the lean of a well-cooked fillet will do as well. Grind first one and then the other in a sausage-cutter, keeping them in separate vessels until you are ready to pack. If you have no machine for this purpose, chop exceed- ingly fine. Season the tongue with pepper, powdered sweet herbs, a teaspoonful of made mustard, a little nutmeg, and cloves — ^Just a pinch of each ; the veal in like manner, with the addition of salt
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Cook this with the app: pantry check, scaling, and the assistant.