To disguise a Leg of Veal

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the veal
for the gravy
Instructions (12)
  1. Lard the top side of a leg of veal in rows with bacon.
  2. Stuff it well with forcemeat made of oysters.
  3. Put it into a large saucepan, with as much water as will cover it.
  4. Put on a close lid, to keep in the steam.
  5. Stew it gently till quite tender.
  6. Take it up.
  7. Boil down the gravy in the pan to a quart.
  8. Skim off the fat.
  9. Add half a lemon, a spoonful of mushroom catchup, a little lemon pickle, the crumbs of half a penny loaf grated exceeding fine.
  10. Boil it in your gravy till it looks thick.
  11. Add half a pint of oysters.
  12. If not thick enough, roll a lump.
Original Text
To disguise a Leg of Veal. LARD the top side of a leg of veal in rows with bacon, and stuff it well with forcemeat made of oysters, then put it into a large sauce- pan, with as much water as will cover it, put on a close lid, to keep in the steam, stew it gently till quite tender, then take it up, and boil down the gravy in the pan to a quart, skim off the fat, and add half a lemon, a spoonful of mushroom catchup, a little lemon pickle, the crumbs of half a penny loaf grated exceeding fine, boil it in your gravy till it looks thick, then add half a pint of oysters, if not thick enough, roll a lump
Notes
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