MOULDED MINCED VEAL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon.
  2. Mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast.
  3. When all the ingredients are thoroughly incorporated, heat up an egg, with which bind the mixture.
  4. Butter a shape, put in the meat, and bake for 3/4 hour.
  5. Turn it out of the mould carefully, and pour round it a good brown gravy.
Original Text
MOULDED MINCED VEAL (Cold Meat Cookery). 892. INGREDIENTS.—3/4 lb. of cold roast veal, a small slice of bacon, 1/4 teaspoonful of minced lemon-peel, 1/2 onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg. Mode.—Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, heat up an egg, with which bind the mixture. Butter a shape, put in the meat, and hake for 3/4 hour; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep's head dressed in this manner is an economical and savoury dish. Time.—3/4 hour. Average cost, exclusive of the meat, 6d. Seasonable from March to October.
Notes
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