gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal, Potted
From Cassell's dictionary of cookery, 1892
Serves 1
The addition of ham improves the dish.
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 2162. The excerpt below is the record exactly as published.
Veal, Potted. — Take about a pound of dressed veal free from skin, bone, fat, and gristle. Cut it into smaU pieces, and mince finely. Put it in a mortar, and whilst pounding keep adding gradually as much pepper, salt, and pounded mace as will season and flavour it pleasantly, together with about two ounces of butter broken into small pieces, and a spoonful or two of strong veal gravy
Cook this with the app: pantry check, scaling, and the assistant.