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

Ingredients
  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
Directions
  • 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)

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