Trouhindella

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

two pounds of veal, fat and lean together ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
crumb of bread into some warm milk ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quart of mutton or veal broth

Instructions (5)

Chop fine two pounds of veal, fat and lean together.
Slice crumb of bread into some warm milk: squeeze it out of the milk and put it to the veal.
Season with pepper, salt, and nutmeg.
Make it up in three balls, and fry it in butter half an hour.
Put a quart of mutton or veal broth into the pan, and let it stew three quarters of an hour, or till it is reduced to a quarter of a pint of strong gravy.

Original Text

Trouhindella.

Chop fine two pounds of veal, fat and lean together; slice crumb of bread into some warm milk: squeeze it out of the milk and put it to the veal; season with pepper, salt, and nutmeg; make it up in three balls, and fry it in butter half an hour. Put a quart of mutton or veal broth into the pan, and let it stew three quarters of an hour, or till it is reduced to a quarter of a pint of strong gravy.

[91]

MEATS AND VEGETABLES.

Notes

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