Veal, Minced, and Macaroni

Ingredients

• half a pound of macaroni
• about a pound and a half of cold roast veal
• a quarter of its weight in ham
• salt
• white pepper
• grated nutmeg
• grated lemon-rind
• a quarter of a pound of bread-crumbs
• one or two eggs

Method

1. 1

   Soak macaroni in water for an hour, then boil in salted water until tender.

2. 2

   Mince the veal and ham, season, and add bread-crumbs.

3. 3

   Bind with eggs.

4. 4

   Butter a mould, wind macaroni around the inside, fill with mince, cover, and steam over boiling water.

5. 5

   Turn onto a dish and serve with brown gravy.

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.— Soak half a pound of macaroni in water for an hour, then put it into salted water, and boil gently till tender. Whilst it is boiling cut about a pound and a half of cold roast veal into thin slices free from fat, skin, and bone. Mince the meat finely with a quarter of its weight in ham (if this is to be had) ; season the mince with salt, white pepper, grated nutmeg, and grated lemon-rind, and add a quarter of a pound of bread-crumbs. Bind the mixture together Avith one or two eggs

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