Minced Veal another way

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

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 15 min Total: 15 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little stock
one eschallot chopped fine
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
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]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Sippets of bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Add to the veal a little stock, one eschallot chopped fine, some grated nutmeg and grated lemon peel, a very small quantity of each.
Season with cayenne pepper, lemon juice, and salt.
Let it stew ten minutes.
Just before it is to be served up add a leason of two eggs and cream.
Simmer them together five minutes, and be careful it does not burn nor curdle.
Place sippets of bread around.

Original Text

Minced Veal another way.

Add to the veal a little stock, one eschallot chopped fine, some grated nutmeg and grated lemon peel, a very small quantity of each. Season with cayenne pepper, lemon juice, and salt. Let it stew ten minutes, and just before it is to be served up add a leason of two eggs and cream, simmer them together five minutes, and be careful it does not burn nor curdle. Sippets of bread, likewise, to be placed round.

Notes

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