MINCED YEAL.
"When there is neither gravy nor broth at hand, the bones and
trimmings of the meat must be boiled down to furnish what is
required for the mince. As cold meat is very light in weight, a
pound of the white part of the veal will be sufficient for a dish, and
for this quantity a pint of gravy will be needed. Break down the
bones of the joint well, add the trimmings of the meat, a small bunch
of savoury herbs, a slice or two of carrot or of celery, a blade of
mace, a few white peppercorns, and a bit or two of lean ham, boiled,
or unboiled if it can be had, as either will improve the flavour of the
mince. Pour to these a pint and a half of water, and stew them
gently for a couple of hours ; then strain off the gravy, let it cool,
and clear it entirely from the fat. Cut the white part of the veal
small with a very sharp knife, after all the gristle and brown edges
have been trimmed away. Some persons like a portion of fat
minced with it, others object to the addition altogether. Thicken
the gravy with a teaspoonful and a half of flour smoothly mixed
with a small slice of butter, season the veal with a saltspoonful or
more of salt, and half as much white pepper and grated nutmeg, or
pounded mace ; add the lightly-grated rind of half a small lemon ;
mix the whole well, put it into the gravy, and heat it thoroughly by
the side of the fire without allowing it to boil ; serve it with pale
toasted sippets in and round the dish. A spoonful or two of crearn
is always an improvement to this mince.
CHAP. XT.]
TEAL.
201
MINCED VEAL✪ Minced Veal AND OYSTERS.
The most elegant mode of preparing this dish is to mince about a
pound of the whitest part of the inside of a cold roast fillet or loin of
veal, to heat it without allowing it to boil, in a pint of rich white
sauce, dr bechamel , and to mix with it at the moment of serving,
three dozens of small oysters ready bearded, and plumped in their
own strained liquor, which is also to be added to the mince ; the
requisite quantity of salt, cayenne, and mace should be sprinkled
over the veal before it is put into the sauce. Garnish the dish with
pale fried sippets of bread, or with fleurons * of brioche, or of puff-
paste. Nearly half a pint of mushrooms minced, and stewed white
in a little butter, may be mixed with the veal instead of the oysters ;
or should they be very small they may be added to it whole : from
ten to twelve minutes will be sufficient to make them tender. Balls
of delicately fried oyster-forcemeat laid round the dish will give
another good variety of it.
Veal minced, 1 lb.; white sauce, 1 pint; oysters, 3 dozen, with their
liquor ; or mushrooms, l pint, stewed in butter 10 to 12 minutes.
VEAL-SYDNEY. (GOOD.) ✪ Veal-Sydney
Page 220 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
MINCED VEAL.
"When there is neither gravy nor broth at hand, the bones and trimmings of the meat must be boiled down to furnish what is required for the mince. As cold meat is very light in weight, a pound of the white part of the veal will be sufficient for a dish, and for this quantity a pint of gravy will be needed. Break down the bones of the joint well, add the trimmings of the meat, a small bunch of savoury herbs, a slice or two of carrot or of celery, a blade of mace, a few white peppercorns, and a bit or two of lean ham, boiled, or unboiled if it can be had, as either will improve the flavour of the mince. Pour to these a pint and a half of water, and stew them gently for a couple of hours ; then strain off the gravy, let it cool, and clear it entirely from the fat. Cut the white part of the veal small with a very sharp knife, after all the gristle and brown edges have been trimmed away. Some persons like a portion of fat minced with it, others object to the addition altogether. Thicken the gravy with a teaspoonful and a half of flour smoothly mixed with a small slice of butter, season the veal with a saltspoonful or more of salt, and half as much white pepper and grated nutmeg, or pounded mace ; add the lightly-grated rind of half a small lemon ; mix the whole well, put it into the gravy, and heat it thoroughly by the side of the fire without allowing it to boil ; serve it with pale toasted sippets in and round the dish. A spoonful or two of crearn is always an improvement to this mince.
MINCED VEAL AND OYSTERS.
The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold roast fillet or loin of veal, to heat it without allowing it to boil, in a pint of rich white sauce, dr bechamel , and to mix with it at the moment of serving, three dozens of small oysters ready bearded, and plumped in their own strained liquor, which is also to be added to the mince ; the requisite quantity of salt, cayenne, and mace should be sprinkled over the veal before it is put into the sauce. Garnish the dish with pale fried sippets of bread, or with fleurons * of brioche, or of puffpaste. Nearly half a pint of mushrooms minced, and stewed white in a little butter, may be mixed with the veal instead of the oysters ; or should they be very small they may be added to it whole : from ten to twelve minutes will be sufficient to make them tender. Balls of delicately fried oyster-forcemeat laid round the dish will give another good variety of it.
Veal minced, 1 lb.; white sauce, 1 pint; oysters, 3 dozen, with their liquor ; or mushrooms, l pint, stewed in butter 10 to 12 minutes.
VEAL-SYDNEY. (GOOD.)
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Minced VealMinced Veal and OystersVeal-Sydney