Veal, Minced, and Macaroni (another way)

Ingredients

• a table-spoonful of flour
• an ounce of butter
• half a pint of good gravy
• a dessert-spoonful of lemon-juice
• two table-spoonfuls of sherry

Method

1. 1

   Soak and boil the macaroni.

2. 2

   Mince and flavour the veal, and mix with it the flour.

3. 3

   Cleanse, peel, and slice the truffles.

4. 4

   Dissolve the butter in a saucepan, fry the truffles gently for eight minutes, then pour over them the gravy and minced veal.

5. 5

   Let simmer gently for half an hour.

6. 6

   Turn the preparation into a mould lined with macaroni and steam.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2149. The excerpt below is the record exactly as published.

Veal, Minced, and Macaroni (another way). — Soak and boil the macaroni as before. Mince and flavour the veal, and mix with it VEA ( 1055 ) VEA a table- spoonful of flour. Cleanse, peel, and slice three fresh truffles. Dissolve an ounce of butter in a saucepan, put in the truffles, and fry them gently for eight minutes. Pour over them half a pint of good gravy and the minced veal, and let them simmer as gently as possible for half an hour. Add a dessert-spoonful of lemon-juice and two table-spoonfuls of sherry

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