Veal Scallop

Ingredients

• some cold roast or stewed veal
• bits of butter
• wet with a little milk
• wet well with gravy or broth
• finely-powdered rusks

Method

1. 1

   Chop cold veal finely, layer in a buttered pudding dish, season with salt and pepper, add a layer of rusks, butter, and milk.

2. 2

   Repeat layers until full, then wet with gravy or broth.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 75. The excerpt below is the record exactly as published.

Veal Scallop. (American Recipe.) Chop some cold roast or stewed veal very fine, put a layer in the bottom of a buttered pudding-dish, and season with pepper and salt. Next have a layer of finely-powdered rusks. Strew some bits of butter upon it and wet with a little milk ; then more veal seasoned as before, and another round of rusk crumbs, with butter and milk. When the dish is full, wet well with gravy or broth

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