Time: Altogether 1/2 hour.
Seasonable from March to October.

  1. The remains of cold veal
  2. 1 oz. of butter
  3. 1/2 pint of gravy
  4. thickening of butter and flour
  5. pepper to taste
  6. salt to taste
  7. 1 blade of pounded mace
  8. 1 tablespoonful of mushroom ketchup
  9. 1 tablespoonful of sherry
  10. 1 dessertspoonful of lemon-juice
  11. forcemeat balls or bacon
  • Any part of veal will make this dish
  • Cut the meat into nice-looking pieces
  • Put them in a stewpan with 1 oz. of butter, and fry a light brown
  • Add the gravy (hot water may be substituted for this)
  • Thicken with a little butter and flour
  • Stew gently about 1/4 hour
  • Season with pepper, salt, and pounded mace
  • Add the ketchup, sherry, and lemon-juice
  • Give one boil, and serve
  • Garnish the dish with forcemeat balls and fried rashers of bacon.

  • Note: The above recipe may be varied, by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the meat, and then stewed in the gravy.

    Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-20 by Colonial Sense, except where otherwise indicated.