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📝 Description
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🥘 Ingredients
The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, 1/2 teaspoonful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a faggot of sweet herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk.
👨🍳 Method
Take about 1 lb. of veal, and should there be any bones, dredge them with flour, and put them into a stewpan with the brown outside, and a few meat trimmings; add rather more than a pint of water, the onion cut in slices, lemon-peel, seasoning, mace, carrots, and herbs; simmer these well for rather more than 1 hour, and strain the liquor. Rub a little flour into some butter; add this to the gravy, set it on the fire, and, when it boils, skim well. Mince the veal finely by _cutting_, and not chopping it; put it in the gravy; let it get warmed through gradually; add the lemon-juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon-peel is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Minced Veal recipe, eager to experience a taste of Victorian comfort. The process was familiar, yet the use of mace was a delightful surprise—its warm, slightly sweet aroma added an unexpected depth to the gravy. I found the key to success was in the gentle simmering of the vegetables and herbs to create a rich, flavorful base. The instructions to cut, not chop, the veal were meticulous and resulted in a finely textured dish. This recipe is perfect for the traditionalist cook seeking a nostalgic, hearty meal. The addition of sippets of toasted bread and crispy bacon rolls elevated the dish, providing a satisfying crunch. The final touch of lemon juice and cream balanced the richness beautifully. I served it to my granddaughter, who appreciated the homely charm of this vintage recipe. It's a comforting dish that warms the soul on a chilly evening.
