Veal, Minced, Moulded
From Cassell's dictionary of cookery, 1892
Serves 1
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 2150. The excerpt below is the record exactly as published.
Veal, Minced, Moulded.— Cut three- quarters of a pound of cold roast veal free from bone, skin, and fat into thin slices, and mince it finely with a quarter of a pound of lean ham and a table-spoonful of bread-crumbs. Add half a tea-spoonful of finely-chopped onion (this, however, may be omitted), a pinch of grated lemon-rind, a pinch of gxated nutmeg, and a little pepper and salt. Mix these ingredients thoroughly, and bind the mixture together with the yolk of an egg. Butter a mould, put in the mince, and bake in a moderate oven. When done enough turn it upon a hot dish, and pour round, but not over it, some good brown gravy made of the bones and trimmings of the veal. Garnish with sippets, and send fried bacon to table on a separate dish. Time to bake the preparation, three-quarters of an hour. Probable cost, exclusive of the cold meat, 4d. Sufficient for three or four persons. Veal, Minced, with Fowl.— The white flesh of a boiled or roast fowl is very good mixed with minced veal. It should be seasoned and flavoured in the same way. A little lean ham is always an improvement to this dish. Veal, Minced, with Poached Eggs. — Cut the lean meat from the bones, and mince it finely with a small portion of lean ham, if it is to be had. Break up the bones, and stew them in as much water as will cover them, with a carrot, an onion stuck with two cloves, three or four outer sticks of celery, a bunch of sweet herbs, and a little pepper and salt. Sim- mer the gravy for an hour or more, strain, skim it, thicken with white thickening or with flour and butter kneaded together, and add a little milk or cream. Stir the sauce over the fire till it is smooth and thick, pom* half of it into another saucepan, and add the minced veal to the remainder. Let it remain on the fire till the veal is thoroughly hot. It must not boil or the meat will be hard ; care must be taken, too, to keep it from burning. Pile the mince in the centre of a dish, lay poached eggs upon it, and garnish it round with small rolls of thin fried bacon. Pour a little of the sauce which was kept aside over the mince, and send the rest to table in a tureen. Time, one hour and a half to stew the gravy. Veal, Minced, with Potatoes (a plain family dish) . — Take the remains of cold dressed ■\-eal. Free the lean part entirely from skin, bone, and fat, and mince it finely. Stew the bones and trimmings with as much cold water as wiU cover them to a strong gravy. Mix with the minced veal an equal quantity (or more if liked) of cold boiled potatoes. Put the mixture into a saucepan, moisten with a little of the gravy, and add pepper and salt as required. Dredge a little flour into the mince, dissolve a slice of fresh butter in it, and let it simmer over a moderate fire till it is thoroughly hot. Stir occasionally to keep it from burn- ing. Time, half an hour to heat the mince. Veal, Neapolitan Turnovers of.— Cut half a pound of di-esscd lean veal and two oimces of dressed ham (fat and lean together), into thin slices, and mince these finely. Dis- solve a piece of butter the size of a walnut in a saucepan, and fry in it a finely-minced shallot and a dessert-spoonful of chopped parsley. Drain these, and put them in a mortar with the minced meat, a table-spoonful of grated Par- mesan, a pinch of cayenne, a pinch of grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.