Veal-Sydney

Name: Veal-Sydney
Yield: 1 servings
Ingredients: an ounce and a half of fine bread-crumbs; nearly half a pint of good veal stock or gravy; two ounces of beef-suet; half a pound of cold roast veal; the grated rind of half a lemon; nearly a teaspoonful of salt; the third of a teaspoonful of mace or nutmeg; a little cayenne; four well-beaten eggs

From Modern cookery, in all its branches, 1884

Serves 1

Cream may be used instead of gravy for better flavor.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 220. The excerpt below is the record exactly as published.

VEAL-SYDNEY. (GOOD.) Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool ; mix with them then, two ounces of beef-suet shred very small, half a pound of cold roast veal carefully trimmed from the brown edges, skin, and fat, and finely minced ; the grated rind of half a lemon, nearly a teaspoonful of salt, a little cayenne, the third of a tea- spoonful of mace or nutmeg, and four well-beaten eggs

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