Veal (Minced)

Ingredients

• 1 lb. minced veal, free from fat
• 1 oz. butter
• 1^ teaspoonful salt
• ^ teaspoonful pepper
• I pint very good stock or gravy
• 1 oz. flour
• A little lemon juice
• A dust of powdered mace

Method

1. 1

   Put the butter into a pan, and when quite hot add the flour and brown it, then add the stock; boil 3 or 4 minutes, then add veal and seasoning; heat through, but do not boil; dish in a heap in the centre of a dish, and garnish with sippets of toast, cut lemon, and parsley.

2. 2

   The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, bunch of sweet herbs, a sprig of parsley, and a strip of lemon rind for an hour.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 26. The excerpt below is the record exactly as published.

VEAL (Minced). 1 lb. minced veal, free from fat 1 oz. batter 1^ teaspoonful salt ^ teaspoonful pepper I pint very good stock or gravy 1 oz. flour A little lemon juice A dust of powdered mace Put the butter into a pan, and when quite hot add the flour and brown it, then add the stock ; boil 3 or 4 minutes, then add veal and seasoning; heat through, but do not boil ; dish in a heap in the centre of a dish, and garnish with sippets of toast, cut lemon, and parsley. The gravy or stock may be made by stewing the veal bones with a carrot, turmp, onion, hunch of sweet herbs, a sprig of parsley, and a strip of lemon rind for an hour. No. 110. SALMON A LA CREME. 1 oz. butter

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