Veal, Neapolitan Turnovers

Ingredients

• half a pound of dressed lean veal
• two ounces of dressed ham
• a piece of butter the size of a walnut
• a dessert-spoonful of chopped parsley
• a table-spoonful of grated Parmesan
• a pinch of cayenne
• a pinch of grated nutmeg
• a salt-spoonful of white pepper
• a table-spoonful of strong stock
• a dessert-spoonful of sherry
• a salt-spoonful of essence of anchovy
• a well-beaten egg
• a quart of water
• a teaspoonful of salt
• half a pint of stock
• a wine-glassful of white wine
• two table-spoonfuls of grated Parmesan
• a slice of butter
• a teaspoonful of ketchup
• a spoonful of mustard

Method

1. 1

   Cut the veal and ham into thin slices, mince finely.

2. 2

   Fry shallot and parsley in butter, then mix with minced meat, Parmesan, cayenne, nutmeg, and white pepper.

3. 3

   Pound and add stock, sherry, essence of anchovy, and beaten egg.

4. 4

   Prepare pastry, cut into squares, fill with forcemeat, and seal.

5. 5

   Boil in salted water for five minutes.

6. 6

   Drain and place in a dish.

7. 7

   Prepare stock, strain, skim, and add wine, Parmesan, butter, ketchup, and mustard.

8. 8

   Stir and pour over turnovers, sprinkle cheese, and bake in a quick oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2151. The excerpt below is the record exactly as published.

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, and a salt-spoonful of white pepper. Pound these ingredients thoroughly, and whilst pounding add gradually a table-spoonful of strong stock which is a jelly when cold, a dessert-spoonful of sherry, a salt-spoonful of essence of anchovy, and a well-beaten egg. Have ready some good pastry made for the purpose, and rolled to the thickness of a shilling. Cut this into pieces three inches square, and lay a spoonful of the forcemeat on one corner of each. Turn the comers over, moisten the edges with beaten egg, and press them together to make them stick. Put a quart of water into a saucejoan, throw a tea- spoonful of salt into it, and let it boil. Drop the turnovers into it, and let them simmer for five minutes. Drain them, and put them into a dish. Have ready prepared some good stock made by simmering the bones and trimmings of the veal, with a carrot, an onion, a bunch of sweet herbs, and as much water as will cover it. Strain this stock, skim the fat from it, and put half a pint of it into a saucepan with a wine-glassful of fight wine, two table- spoonfuls of grated Parmesan, a slice of butter, a tea- spoonful of ketchup, a spoonful of mustard

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