Hashed or minced Veal (No. 511)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

Veal.—(No. 511*.) ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a few spoonfuls of veal or mutton broth
bones and trimmings, as ordered for veal cutlets (see No. 80, or No. 361) ↝ Pork, bones [Pork]
a little lemon-peel minced fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a spoonful of milk or cream ↝ Milk, NFS [Milk, reduced fat]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a table-spoonful of lemon pickle, or Basil wine, No. 397, &c., or a pinch of curry powder ↝ Pickles, dill [Olives, pickles, pickled vegetables]
Basil wine, No. 397 ↝ Basil, raw [Not included in a food category]
a pinch of curry powder ↝ Spices, curry powder [Spices and Herbs]

If you have no cream

the yelks of a couple of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

line the dish

sippets of lightly toasted bread ↝ Bread, vegetable [Yeast breads]

for browning

bread crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

To make a hash, cut the meat into slices.
To prepare minced veal, mince it as fine as possible (do not chop it).
Put it into a stew-pan with a few spoonfuls of veal or mutton broth, or make some with the bones and trimmings, as ordered for veal cutlets (see No. 80, or No. 361).
Add a little lemon-peel minced fine, a spoonful of milk or cream.
Thicken with butter and flour.
Season it with salt, a tablespoonful of lemon pickle, or Basil wine, No. 397, &c., or a pinch of curry powder.
If you have no cream, beat up the yelks of a couple of eggs with a little milk.
Line the dish with sippets of lightly toasted bread.
Minced veal makes a very pretty dish put into scollop shells, and bread crumbed over, and sprinkled with a little butter, and browned in a Dutch oven, or a cheese-toaster.

Original Text

Hashed or minced Veal.—(No. 511*.)

To make a hash318-* cut the meat into slices;—to prepare minced veal, mince it as fine as possible (do not chop it); put it into a stew-pan with a few spoonfuls of veal or mutton broth, or make some with the bones and trimmings, as or[319]dered for veal cutlets (see No. 80, or No. 361), a little lemon-peel minced fine, a spoonful of milk or cream; thicken with butter and flour, and season it with salt, a table-spoonful of lemon pickle, or Basil wine, No. 397, &c., or a pinch of curry powder.

*** If you have no cream, beat up the yelks of a couple of eggs with a little milk: line the dish with sippets of lightly toasted bread.

Obs.—Minced veal makes a very pretty dish put into scollop shells, and bread crumbed over, and sprinkled with a little butter, and browned in a Dutch oven, or a cheese-toaster.

Notes

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