Veal, Minced and Scalloped

Ingredients

• two or three scallop-shells
• butter them thickly
• a heaped table-spoonful of the mince

Method

1. 1

   Cleanse the shells and butter them.

2. 2

   Mince the veal, season, moisten, and simmer it for three or four minutes in good gravy.

3. 3

   Put a heaped tablespoon of the mince into each shell, cover with seasoned bread-crumbs, add pieces of butter on top, and brown in a Dutch oven before a clear fire.

4. 4

   Serve in the shells on a hot dish covered with a folded napkin.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2150. The excerpt below is the record exactly as published.

Veal, Minced and Scalloped.— To prepare this dish two or three scallop-shells are necessary, or small dishes or saucers may be used instead. Cleanse the shells, and butter them thickly. Mince the veal, and season in the usual way, then moisten and simmer it for three or four minvites in some good gravy drawn from the bones. Put a heaped table- spoonful of the mince

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