Rembarded Veal

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (32)
Instructions (11)
  1. Get a fillet of veal, cut out of it five lean pieces as thick as your hand, round them up a little, then lard them very thick on the round side with little marrow thin pieces of bacon.
  2. Lay five sheeps tongues (being first boiled and blanched) lard them here and there with very little bits of lemon-peel.
  3. Make a well-season'd force-meat of veal, bacon, ham, beef-suet, and an anchovy beat well.
  4. Mix another tender force-meat of veal, beef-suet, mushrooms, spinach, parsley, thyme, sweet marjoram, winter savory, and green onions.
  5. Season with pepper, salt and mace; beat it well, make a round ball of the other force-meat and stuff in the middle of this, roll it up in a veal caul, and bake it.
  6. What is left, tie up like a Bologna sausage and boil it, but first rub the caul with the yolk of an egg.
  7. Put the larded veal into a stew-pan with some good gravy, and when just enough skim off all the fat, put in some truffles and morels, and some mushrooms.
  8. Your force-meat being baked enough, lay it in the middle, the veal round it; and the tongues fry'd and laid between, the boil'd caul into slices and fry'd, and throw all over.
  9. Pour on them the sauce.
  10. You may add artichoke bottoms, sweetbreads, and cocks-combs, if you please.
  11. Garnish with lemon.
Original Text
Rembarded Veal. You must get a fillet of veal, cut out of it five lean pieces as thick as your hand, round them up a little, then lard them very thick on the round side with little marrow thin pieces of bacon, and lay five sheeps tongues (being first boiled and blanched) lard them here and there with very little bits of lemon-peel, and make a well-season'd force-meat of veal, bacon, ham, beef-suet, and an anchovy beat well; mix another tender force-meat of veal, beef-suet, mushrooms, spinach, parsley, thyme, sweet marjoram, winter savory, and green onions. Season with pepper, salt and mace; beat it well, make a round ball of the other force-meat and stuff in the middle of this, roll it up in a veal caul, and bake it: what is left, tie up like a Bologna sausage and boil it, but first rub the caul with the yolk of an egg; put the larded veal into a stew-pan with some good gravy, and when just enough skim off all the fat, put in some truffles and morels, and some mushrooms. Your force-meat being baked enough, lay it in the middle, the veal round it; and the tongues fry'd and laid between, the boil'd caul into slices and fry'd, and throw all over. Pour on them the sauce. You may add artichoke bottoms, sweetbreads, and cocks-combs, if you please. Garnish with lemon.
Notes
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