Veal, to collar

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 12 days ago
Not a recipe: No

Ingredients (17)

for collaring veal

a breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
savoury spice ↝ Spices, pumpkin pie spice [Spices and Herbs]
some slices of bacon ↝ Beef, bacon, cooked [Bacon]
shred sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
roll them in a collar of cloth
boil it in salt and water, with whole spice ↝ Salt, table, iodized [Spices and Herbs]
boil it in salt and water, with whole spice ↝ Water, tap [Tap water]
boil it in salt and water, with whole spice ↝ Spices, pumpkin pie spice [Spices and Herbs]
put it in the pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

for stuffing (another way)

the meat of a breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a stuffing of beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
crumb of bread ↝ Bread, vegetable [Yeast breads]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mixed up with two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (12)

Bone and wash a breast of veal.
Steep it in three waters, and dry it with a cloth.
Season it with savoury spice, some slices of bacon, and shred sweet-herbs.
Roll them in a collar of cloth.
Boil it in salt and water, with whole spice.
Skim it clean and take it up.
When cold put it in the pickle.

Another way

Take the meat of a breast of veal.
Make a stuffing of beef-suet, crumb of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs.
Lay it over the meat, and roll it up.
Boil an hour and a half.
Send it to table with oyster sauce.

Original Text

Veal, to collar.

Bone and wash a breast of veal; steep it in three waters, and dry it with a cloth; season it with savoury spice, some slices of bacon, and shred sweet-herbs; roll them in a collar of cloth, and boil it in salt and water, with whole spice; skim it clean and take it up, and when cold put it in the pickle.

Another way.

Take the meat of a breast of veal; make a stuffing of beef-suet, crumb of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; lay it over the meat, and roll it up. Boil an hour and a half, and send it to table with oyster sauce.

Notes

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