Boiled Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
Instructions (12)
  1. Bone the veal and beat it a little.
  2. Rub it over with the yolk of an egg.
  3. Strew on it a little beaten mace, nutmeg, pepper, and salt.
  4. Add a large handful of parsley chopped small, with a few sprigs of sweet-marjoram, a little lemon-peel shred fine, and an anchovy chopped small, and mixed with a few crumbs of bread.
  5. Roll it up very tight.
  6. Bind it hard with a fillet.
  7. Wrap it in a clean cloth.
  8. Boil it two hours and a half in soft water.
  9. When it is enough, hang it up by one end.
  10. Make a pickle for it, consisting of a pint of salt and water, with half a pint of vinegar.
  11. Before you send it to table, cut off a slice at each of the ends.
  12. Garnish with pickles and parsley.
Original Text
BONE your veal, and beat it a little. Rub it over with the yolk of an egg, and strew on it a little beaten mace, nutmeg, pepper, and salt; a large handful of parsley chopped small, with a few sprigs of sweet-marjoram, a little lemon-peel shred fine, and an anchovy chopped small, and mixed with a few crumbs of bread. Roll it up very tight, bind it hard with a fillet, and wrap it in a clean cloth. Boil it two hours and a half in soft water, and when it is enough, hang it up by one end, and make a pickle for it, consisting of a pint of salt and water, with half a pint of vinegar. Before you send it to table, cut off a slice at each of the ends. Garnish with pickles and parsley.
Notes
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