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📝 Description
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🥘 Ingredients
Loin of veal, 1/2 teaspoonful of minced lemon-peel, rather more than 1/2 pint of Béchamel or white sauce.
👨🍳 Method
A loin of veal which has come from table with very little taken off, answers very well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient Béchamel to warm through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the Béchamel.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried a veal recipe from 1861 this week. I found the method to be remarkably straightforward, with just a few simple ingredients. I was delighted by the simplicity of using leftover roasted veal loin and transforming it into something new. The real surprise was how the minced lemon peel brightened up the dish. I expected it to be overpowering, but it was subtle and delightful, adding a fresh note to the rich, creamy Béchamel. This recipe would be perfect for a weeknight cook looking to repurpose leftovers into a elegant meal. I served it with some simple steamed greens and boiled potatoes. The combination of the warm, comforting Béchamel and the tangy lemon made for a satisfying dinner. Next time, I might add some chopped herbs to the mince for extra flavor.
