Veal Shape

Ingredients

• 2 lbs. Neck of Veal
• 1 Lemon
• Pepper and Salt
• ^ lb. Ham or Bacon
• 3 Eggs
• ^ pint Stock

Method

1. 1

   Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three hours; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 207. The excerpt below is the record exactly as published.

VEAL SHAPE. 2 lbs. Neck of Veal 1 Lemon . Pepper and Salt ^ lb. Ham or Bacon 3 Eggs . ^ pint Stock

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