Savory Dish of Veal

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Collops
Force-meat
Sauce
Garnish
Instructions (19)
  1. Cut large collops out of a leg of veal.
  2. Season them abroad on a dresser.
  3. Hack them with the back of a knife.
  4. Dip them in the yolks of eggs.
  5. Season them with cloves, mace, nutmeg and pepper, beat fine.
  6. Make force-meat with half of your veal, beef-suet, oysters chopped, sweet herbs shred fine, and the aforesaid spice.
  7. Stew all these over the collops.
  8. Roll and tie them up.
  9. Put them on skewers.
  10. Tie them to a spit and roast them.
  11. To the rest of your force meat add a raw egg or two.
  12. Roll them in balls and fry them.
  13. Put them in your dish with your meat.
  14. When roasted, make the sauce with strong broth, an anchovy, a shallot, a little white wine, and some spice.
  15. Let it stew.
  16. Thicken it with a piece of butter rolled in flour.
  17. Pour the sauce into the dish.
  18. Lay the meat in.
  19. Garnish with lemon.
Original Text
To make a savory Dish of Veal. CUT large collops out of a leg of veal, season them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs; season them with cloves, mace, nutmeg and pepper, beat fine; make force-meat with half of your veal, beef-suet, oysters chopped, sweet herbs shred fine, and the aforesaid spice, stew all these over the collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; to the rest of your force meat add a raw egg or two, roll them in balls and fry them, put them in your dish with your meat; when roasted, and make the sauce with strong broth, an anchovy, a shallot, a little white wine, and some spice. Let it stew, and thicken it with a piece of butter rolled in flour, pour the sauce into the dish, lay the meat in, and garnish with lemon.
Notes
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