Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

for potting

part of a knuckle or fillet of veal that has been stewed; or bake it on purpose for potting ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
mace pounded ↝ Spices, mace, ground [Spices and Herbs]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Take part of a knuckle or fillet of veal that has been stewed; or bake it on purpose for potting.
Beat it to a paste with butter, salt, white pepper, and mace pounded.
Press it down in pots, and pour over it clarified butter.

Original Text

Veal.
TAKE part of a knuckle or fillet of veal that has
been stewed; or bake it on purpose for potting; beat it
to a paste with butter, salt, white pepper, and mace
pounded. Press it down in pots, and pour over it
clarified butter.

Notes

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