Pillow of Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
6.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the veal
For the rice
For binding and finishing
For garnish
Instructions (9)
  1. Hale roast a neck or breast of veal, then cut it into six pieces, and season it with pepper, salt, and nutmeg.
  2. Take a pound of rice and put to it a quart of broth, some mace, and a little salt.
  3. Stew it over a stove on a very slow fire, till it is thick; but butter the bottom of the pan you do it in.
  4. Beat up the yolks of six eggs, and stir them into it.
  5. Then take a little round deep dish, butter it, and lay some of the rice at the bottom.
  6. Then lay the veal in a round heap, and cover it all over with rice.
  7. Rub it over with the yolks of eggs, and bake it an hour and a half.
  8. Then open the top, and pour in a pint of good rich gravy.
  9. Send it hot to table, and garnish with a Seville orange cut in quarters.
Original Text
Pillow of Veal. HALE roast a neck or breast of veal, then cut it into six pieces, and season it with pepper, salt, and nutmeg. Take a pound of rice and put to it a quart of broth, some mace, and a little salt. Stew it over a stove on a very slow fire, till it is thick; but butter the bottom of the pan you do it in. Beat up the yolks of six eggs, and stir them into it. Then take a little round deep dish, butter it, and lay some of the rice at the bottom. Then lay the veal in a round heap, and cover it all over with rice. Rub it over with the yolks of eggs, and bake it an hour and a half. Then open the top, and pour in a pint of good rich gravy. Send it hot to table, and garnish with a Seville orange cut in quarters.
Notes
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