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📝 Description
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75
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🥘 Ingredients
The remains of cold veal, 1 oz. of butter, 1/2 pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls.
👨🍳 Method
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, and 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.
📜 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 recipe with some leftover roast veal, expecting a simple hash, but I found it to be a delightful surprise. The combination of sherry, lemon juice, and that old-fashioned mushroom ketchup created a depth of flavor that was far more complex than I anticipated. The mace, which I had to look up, added an unexpected, subtle warmth that complemented the rich gravy beautifully. This dish is perfect for the weeknight cook looking to elevate leftovers. I served it with some cheap, frozen peas and instant mashed potatoes, and it felt like a fancy meal. The forcemeat balls were a bit of a hassle to make, but they added a nice textural contrast. I'll definitely be making this again when I have some veal to use up. Next time, I might try it with chicken or even pork—anything to avoid waste.
