To collar a Breast of Veal

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
For the Veal Breast
For Serving
For the White Sauce
Instructions (19)
  1. Bone the breast of veal.
  2. Rub it over with the yolks of two eggs.
  3. Strew over it some crumbs of bread, a little grated lemon, a little pepper and salt, and a handful of chopped parsley.
  4. Roll it up tight and bind it hard with twine.
  5. Wrap it in a cloth.
  6. Boil it for one hour and a half.
  7. Take it up to cool.
  8. When a little cold, take off the cloth and carefully clip off the twine.
  9. Open the veal and cut it in five slices.
  10. Lay the slices on a dish.
  11. Arrange the boiled and thinly sliced sweetbread around the veal slices.
  12. Add ten or twelve forcemeat balls.
  13. Pour over your white sauce.
  14. Garnish with barberries or green pickles.
White Sauce Instructions
  1. Take a pint of good veal gravy.
  2. Add a spoonful of lemon pickle, half an anchovy, and a tea-spoonful of mushroom powder, or a few pickled mushrooms.
  3. Give it a gentle boil.
  4. Put in half a pint of cream and the yolks of two eggs beaten fine.
  5. Shake it over the fire after the eggs and cream are in, but do not let it boil, as it will curdle the cream.
Original Text
To collar a Breast of Veal. TAKE the finest breast of veal, bone it, and rub it over with the yolks of two eggs, and strew over it some crumbs of bread, a little grated lemon, a little pepper and salt, a handful of chopped parsley, roll it up tight, and bind it hard with twine, wrap it in a cloth, and boil it one hour and a half, then take it up to cool, when a little cold take off the cloth, and clip off the twine carefully, let you open the veal, cut it in five slices, lay them on a dish, with the sweetbread boiled and cut in thin slices and laid round them, with ten or twelve forcemeat balls; pour over your white sauce, and garnish with barberries or green pickles. The white sauce must be made thus:—Take a pint of good veal gravy, put to it a spoonful of lemon pickle, half an anchovy, a tea-spoon- ful of mushroom powder, or a few pickled mush- rooms, give it a gentle boil; then put in half a pint of cream, the yolks of two eggs beat fine, shake it over the fire after the eggs and cream is in, but do not let it boil, it will curdle the cream. It is proper for a top dish at night, or a side dish for dinner.
Notes
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