Minced Veal for a Dish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a very small quantity of grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little benshamelle
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
sippets of bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Cut the veal into small pieces.
Put the dressed veal into a stewpan.
Add a very small quantity of grated lemon peel and a little benshamelle.
Season to the palate with cayenne pepper, lemon juice, and salt.
Stew the veal gently for ten minutes.
Serve it up with sippets of bread around it, either fried or plain.

Original Text

Minced Veal for a Dish.

Cut into small pieces ready dressed veal, put it into a stewpan, add to it a very small quantity of grated lemon peel[132] and a little benshamelle; season to the palate with cayenne pepper, lemon juice, and salt; stew the veal gently ten minutes, and serve it up with sippets of bread round it either fried or plain.

Notes

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