Veal, Minced
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 1.5 hours for gravy; 4 minutes to heat mince.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2147. The excerpt below is the record exactly as published.
a httle pepper and salt. Pour a tea-cupful of stock over it, cover the saucepan closelv, and let VEA ( 1054 ) VEA the veal steam gently tiU tender. Take up the veal, strain and skim the gravy, stir into it a cupful of sour cream and two table-spoonfuls of bruised capers. Let it boil, and pour it over the meat. Jf Hked, the kidneys maj' be browned and steamed with the veal. Time to steam the veal, an horn- and a half to two hours. Veal, Loin of, Stewed, Plain.— Take the chump end of a moderate-sized loin of veal ; put it into a stewpan with a slice of fresh butter, and turn it about imtil it is lightly and equally browned. Pour over it boiling stock or water to half its depth, and add two sUced carrots, two small onions, and a bunch of sweet herbs. Let it simmer gently for an hour, carefully removing the scum as it rises. Turn it upon the other side, and simmer another hour. Dish the joint. Skim the gravy, pour some of it over the veal, and send the rest to table in a tureen. Ham, bacon, or pickled pork should accompany this dish. Time, two hom-s. Probable cost, chump end of a loin of veal, lOd. per pound. Veal, Loin of. Stewed, Superior.— Take the chum^) end of a loin of veal weighing about seven pounds, and let the butcher bone it. FiU the cavity thus made with good veal force- meat, and bind the meat into a good form with tape. Put it into a stewpan with haK a pound of bacon cut into slices, two carrots, two onions, each stuck with a clove, a bimch of sweet herbs, a few outer sticks of celery, half a tea- spoonful of peppercorns, a blade of mace, and half the thin rind of a lemon. Half a dozen mushrooms may be added if liked, and will be an improvement. Barely cover the ingredients with veal stock, and let all simmer gently tiU the veal is tender. Draw the saucepan on one side, and take out as much of the stock as will be needed for sauce. Thicken this with white thickening or with a httle butter rolled in flour. Place the veal on a dish, garnish with the bacon, pour the sauce over, and serve. Time to simmer the veal, two hours. Probable cost, veal, lOd. per pound. Sufficient for six or seven persons. Veal, Loin of. Stuffed and Braised (to eat cold).— Take a loin of veal with two neck-bones. Bone it, and stuif with good veal forcemeat. Wrap the sides roimd the forcemeat, skewer the joint firmly, and bind with tape, keeping it as oblong as possible. Wrap it in a napkin, tie the ends securely, and tie the meat also across in two or three places to keep it in shape. Place it on a bed of sliced vegetables in a braising-pan, cover with as much stock as will barely reach to the edge of the surface of the veal, close the stewpan, and boil and simmer the veal very gently for four hours. Take the stewpan from the fire, but do not take out the veal until the hquor is cool. Remove the napkin, tie the meat in a clean one, put over it a dish with a heavy weight upon it, and let it remain until the next day. Trim neatly, brush over with liquid glaze, and garnish with aspic jelly, parsley, &c. This dish wiU be much improved if thi-ee or four trufHcs finely minced, a little red tongue, and the veal kid- ney finely minced, be added to the forcemeat. Time to braise the veal, four hours. Veal, Marbled.— Cut into thin slices a dried tongue which has been slrinned and boiled in the usual way. Pound these in a mortar with a httle butter and a seasoning of pepper and pounded mace. Mince and pound separately an equal weight with the tongue of cold roast veal, and season this with salt and cayenne. Spread a layer of the veal in the bottom of a potting-pan, put the tongue on it in large lumps, leaving a sjjace between each lump, and fill up the empty spaces with veal. Press the meat closely into the pan. Pour clarified butter over to the thick-ness of half an inch, and keep the preparation in a cool place till wanted. Veal, Minced.— Take the remains of cold dressed veal free from slrin, bone, and fat. jMince finely, and put it aside. Put the brown skin, the bones, and trimmings into a saucepan with a httle salt and pepper, a pinch of grated nutmeg, and a piece of thin lemon-rind. Pour over these as much stock or water as wiU. cover them, and let the gra^-y simmer till it is strong and pleasantly flavoured. Strain the sauce, and^ supposing there is a pound and a half of meat, stir into it a tea-spoonful of lemon-juice, half a quarter of a pint of cream or milk, and a small piece of white thickening, or about an ounce of butter
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Cook this with the app: pantry check, scaling, and the assistant.