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📝 Description
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🥘 Ingredients
3/4 lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste, 3 teaspoonful of grated nutmeg, 1/4 lb. of bread crumbs, 1/4 lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter.
👨🍳 Method
Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham: should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and bread crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat. In the mean time, boil the macaroni in salt and water, and drain it; butter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked; mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it, and steam for 1/2 hour. Turn it out carefully, and serve with good gravy poured round, but not over, the meat.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Minced Veal and Macaroni, a recipe that sounds like it should be served at a Victorian tea party. I was initially skeptical about the nutmeg, but it added a warm, fragrant note that complemented the savory veal and ham. The steaming process was a pleasant surprise; it infused the dish with a gentle, even heat that melded the flavors beautifully. I found the buttered macaroni lining the mold added a delightful textural contrast, and the gravy round the base was a comforting touch. The whole dish was like a cozy blanket of flavors, perfect for a chilly evening. This recipe is a treat for the comfort-seeker in all of us. The process of mincing the veal and combining it with the other ingredients is therapeutic, and the end result is a hearty, satisfying dish. I served it to friends after a long week, and it was a hit. The combination of familiar ingredients in an unusual format makes it a unique addition to any weeknight rotation. Next time, I might add some fresh herbs to brighten the flavors, but as it stands, it's a charming nod to the past that's worth trying today.
