BAKED VEAL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 3.0 – 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. of cold roast veal
a few slices of bacon ↝ Beef, bacon, cooked [Bacon]
1 pint of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 pint of good veal gravy ↝ Gravy, beef [Dips, gravies, other sauces]
1/2 teaspoonful of minced lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together.
Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from 3/4 to 1 hour.
When liked, a little good gravy may be served in a tureen as an accompaniment.

Original Text

BAKED VEAL (Cold Meat Cookery).

856. INGREDIENTS.—1/2 lb. of cold roast veal, a few slices of bacon, 1 pint of bread crumbs, 1/2 pint of good veal gravy, 1/2 teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.

Mode.—Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from 3/4 to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment.

Time.—From 3/4 to 1 hour.

Average cost, exclusive of the cold meat, 6d.

Sufficient for 3 or 4 persons.

Seasonable from March to October.

Notes

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