Loin of Veal en Epigram

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
mincemeat
garnish
Instructions (8)
  1. Roast a loin of veal properly for eating, then take it up, and carefully cut off the skin from the back part without breaking it.
  2. Cut out all the lean part, but leave the ends whole, to contain the following mincemeat.
  3. Mince all the meat very fine with the kidney part, put it into a little gravy, enough to moisten it with the gravy that comes from the loin.
  4. Put in a little pepper and salt, some lemon peel shred fine, the yolks of three eggs, and a spoonful of catchup.
  5. Thicken it with a little butter rolled in flour.
  6. Give it a shake or two over the fire, put it into the loin, and pull the skin gently over it.
  7. If the skin should not quite cover it, give the part wanting a brown with a hot iron, or put it into an oven for about a quarter of an hour.
  8. Send it up hot, and garnish with lemon and barberies.
Original Text
Loin of Veal en Epigram. ROAST a loin of veal properly for eating, then take it up, and carefully cut off the skin from the back part without break ng it. Cut out all the lean part, but leave the ends whole, to contain the following mincemeat: Mince all the meat very fine with the kidney part, put it into a little gravy, enough to moisten it with the gravy that comes from the loin. Put in a little pepper and salt, some lemon peel shred fine, the yolks of three eggs, and a spoonful of catchup. Thicken it with a little but- ter rolled in flour. Give it a shake or two over the fire, put it into the loin, and pull the skin gently over it. If the skin should not quite cover it, give the part wanting a brown with a hot iron, or put it into an oven for about a quarter of an hour. Send it up hot, and garnish with le- mon and barberies.
Notes
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