Leg of Veal and Bacon, to boil

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 (8)

Leg of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
bacon ↝ Beef, bacon, cooked [Bacon]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a piece of bacon, cut in slices ↝ Beef, bacon, cooked [Bacon]

for green sauce

two or more handfuls of sorrel ↝ Chard, raw [Other dark green vegetables]
two pippins quartered ↝ Apple, raw [Apples]
vinegar ↝ Vinegar [Mustard and other condiments]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Lard the veal with bacon and lemon-peel.
Boil it with a piece of bacon, cut in slices.
Put the veal into a dish, and lay the bacon round it.
Serve it up with green sauce.

for green sauce

Beat two or more handfuls of sorrel in a mortar, with two pippins quartered.
Put vinegar and sugar to it.

Original Text

Leg of Veal and Bacon, to boil.

Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, cut in slices; put the veal into a dish, and lay the bacon round it. Serve it up with green sauce made thus: beat two or more handfuls of sorrel in a mortar, with two pippins quartered, and put vinegar and sugar to it.

Notes

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