Potted Veal

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

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

Ingredients (20)

a pound of lean white veal ↝ Veal, sirloin, separable lean only, raw [Lamb, Veal, and Game Products]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sifted mace ↝ Spices, mace, ground [Spices and Herbs]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mushroom powder ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
savory ↝ Spices, savory, ground [Spices and Herbs]
two eschallots chopped fine
a pound of the mellow part of a boiled pickle tongue ↝ Tongue [Liver and organ meats]
half a pound of cold fresh butter
two eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (6)

Cut small a pound of lean white veal, put it into a stewpan, with two ounces of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each, a little parsley, thyme, savory, and two eschallots chopped fine.
Put them over a fire and stew them ten minutes.
Then pound them, and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter.
Mix them well together with two eggs beaten.
Then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes.
When the meat is cold put clarified butter over.

Original Text

Potted Veal.

Cut small a pound of lean white veal, put it into a stewpan, with two ounces of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each, a little parsley, thyme, savory, and two eschallots chopped fine. Put them[237] over a fire and stew them ten minutes; then pound them, and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter. Mix them well together with two eggs beaten; then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes, and when the meat is cold put clarified butter over.

Notes

—