Veal, Minced, with Poached Eggs

Ingredients

• a small portion of lean ham
• a carrot
• an onion stuck with two cloves
• three or four outer sticks of celery
• a bunch of sweet herbs
• a little milk or cream

Method

1. 1

   Mince the lean meat from the bones, and stew the bones in water with the carrot, onion, celery, herbs, and seasoning.

2. 2

   Simmer for an hour, strain, and thicken the gravy.

3. 3

   Add the minced veal to half of the sauce and heat without boiling.

4. 4

   Pile the mince in the centre of a dish, lay poached eggs on top, and garnish with fried bacon.

5. 5

   Pour some sauce over the mince and serve the rest separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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, 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

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