Marble Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Boil, skin, and cut a dried tongue as thin as possible.
  2. Beat the tongue well with near a pound of butter and a little beaten mace, till it is like a paste.
  3. Have ready some veal stewed, and beat it in the same manner.
  4. Put some veal into potting pots.
  5. Place some tongue in lumps over the veal. Do not lay on your tongue in any form, but let it be in lumps, and it will then cut like marble.
  6. Fill your pot close up with veal, press it very hard down.
  7. Pour clarified butter over it.
  8. Remember to keep it in a dry place.
  9. When you send it to table, cut it into slices.
  10. Garnish it with parsley.
Original Text
Marble Veal. BOIL, skin, and cut a dried tongue as thin as pos- sible, and beat it well with near a pound of butter, and a little beaten mace, till it is like a paste. Have ready some veal stewed, and beat in the same manner. Then put some veal into potting pots, then some tongue in lumps over the veal. Do not lay on your tongue in any form, but let it be in lumps, and it will then cut like marble. Fill your pot close up with veal, press it very hard down, and pour clarified butter over it. Remember to keep it in a dry place, and when you send it to table, cut it into slices. Garnish it with parsley.
Notes
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