Veal, Minced

Ingredients

• Choose a shin of veal with about 3 lbs. of meat
• about half a pint of drawn butter
• eight or ten hard-boiled eggs

Method

1. 1

   Boil shin of veal in a small quantity of water.

2. 2

   When done, remove and save the liquor.

3. 3

   Cut meat finely the next day.

4. 4

   Heat meat with liquor in a covered stewpan.

5. 5

   Mince hard-boiled eggs, add to meat, season with salt, cayenne, and black pepper.

6. 6

   Garnish with sliced eggs before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 448. The excerpt below is the record exactly as published.

Veal, Minced. — This makes a most delightful supper dish. Choose a shin of veal with about 3 lbs. of meat on it. Boil it in a small quan- tity of water. When the meat seems entirely done, take it out, laying it away from the air, but not wrapping it in a cloth ; save all the liquor in a separate dish. The next day cut the meat off, make it very fine, but not quite so fine as mince-meat ; about half an hour before you wish to send it to table, put it over the fire in a covered stewpan with the liquor ; have ready about half a pint of drawn butter (hot), and eight or ten hard- boiled eggs

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