pound of this rasped meat is sufficient for a
dish. Boil a calf's udder, cither in your stock-
j)ot or in plain water. When it is done and
has become cold, trim all the upper part, cut it
into small pieces, and pound it in a mortar till
it can he ruhhed through a sieve. All that
part which has been thus strained through the
sieve you make into a haU of the same size as
the meat, which j-ou have also rolled into .a
ball ; you then make a panada. You must have
three balls, one of udder, one of meat, and one
of panada. — TJdc.
Veal Hissoles. — Take about thi-ee-quar-
ters of a pound of cold roast veal, free from
skin, gristle, and fat, and a quarter of a pound
of ham or bacon. Cut the meat into slices,
then mince very finely. Mix with the meat half
a tea-spoonful of salt, half a tea-spoonful of
pepper, the eighth part of a nutmeg grated, a
dessert-spoonful of chopped parsley, and three
table-spoonfuls of grated bread-crumbs. Mix
these ingredients thoroughly, and bind them
together with the yolk of an egg beaten up with
a little cream, milk, or strong unsalted gra\y✪ Veal Hissoles.
Form the paste into balls the size of a small
orange. Flour the balls, then dip them into
beaten egg and bread-crumbs ; let them stand
an hour, then dip them in again. Fry them in
plenty of hot fat till they are lightly browned
all over. Drain them, serve on a hot dish
with good gravy pom-ed round but not iipon
them, and place fried rashers of bacon round
them. Garnish with sliced lemon and parsley.
Time to fry the rissoles, ten to fifteen minutes.
Probable cost, 6d., exclusive of the cold meat.
Sufficient for three or four persons.
Veal Rissoles (another way) .—Take some
cold veal, a little cold ham, some parsley, a
small quantity of thjTne, a little lemon-peel,
and one anchovy; chop them all very small,
and mix them with a few bread-crumbs, pepper,
salt, mace, and nutmeg to taste. Wet them
with an egg✪ Veal Rissoles, and make them into little balls or
pyramids ; then dip them in ^^^^ and roll them
in bread-crumbs ; fry them brown, and serve
with a good beef-gravy in the dish. Beef may
be done in the same waj-.
Veal Rissoles, Gravy for.— Put the
bones of the veal broken up small, with the
trimmings and any other bones that are to be
iad, into a saucepan with a slice of fresh butter
and a large onion finely minced. Shake the
saucepan over the fire tUl the onion is
lightly browned, then pom- upon them as much
thin fiour and water as will barely cover them.
Add a bunch of parslej', a blade of mace, an
inch of lemon-rind, six or eight peppercorns,
and a little sugar browning ; cover the sauce-
pan closely, and let its contents simmer gently
until the stock is strong and pleasantly
flavom-ed. Strain and cool it, then clear it
from fat. Add a dessert- spoonful of ketchup,
two table-spoonfuls of cream, and also a little
pepper and salt. Let it boil up, and it will be
ready for serving. Time, about an hour and a
half to simmer the gravj-.
Veal, Roast. — Veal requires to be roasted
carefully if it is to be nicely browned. It is
always best to fasten a sheet of oUed or buttered
✪ Veal, Roast
Page 2164 · 3 recipe records on this page
Presented as published in 1892. 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
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pound of this rasped meat is sufficient for a
dish. Boil a calf's udder, cither in your stock-
j)ot or in plain water. When it is done and
has become cold, trim all the upper part, cut it
into small pieces, and pound it in a mortar till
it can he ruhhed through a sieve. All that
part which has been thus strained through the
sieve you make into a haU of the same size as
the meat, which j-ou have also rolled into .a
ball ; you then make a panada. You must have
three balls, one of udder, one of meat, and one
of panada. — TJdc.
Veal Hissoles. — Take about thi-ee-quar-
ters of a pound of cold roast veal, free from
skin, gristle, and fat, and a quarter of a pound
of ham or bacon. Cut the meat into slices,
then mince very finely. Mix with the meat half
a tea-spoonful of salt, half a tea-spoonful of
pepper, the eighth part of a nutmeg grated, a
dessert-spoonful of chopped parsley, and three
table-spoonfuls of grated bread-crumbs. Mix
these ingredients thoroughly, and bind them
together with the yolk of an egg beaten up with
a little cream, milk, or strong unsalted gra\y.
Form the paste into balls the size of a small
orange. Flour the balls, then dip them into
beaten egg and bread-crumbs ; let them stand
an hour, then dip them in again. Fry them in
plenty of hot fat till they are lightly browned
all over. Drain them, serve on a hot dish
with good gravy pom-ed round but not iipon
them, and place fried rashers of bacon round
them. Garnish with sliced lemon and parsley.
Time to fry the rissoles, ten to fifteen minutes.
Probable cost, 6d., exclusive of the cold meat.
Sufficient for three or four persons.
Veal Rissoles (another way) .—Take some
cold veal, a little cold ham, some parsley, a
small quantity of thjTne, a little lemon-peel,
and one anchovy; chop them all very small,
and mix them with a few bread-crumbs, pepper,
salt, mace, and nutmeg to taste. Wet them
with an egg, and make them into little balls or
pyramids ; then dip them in ^^^^ and roll them
in bread-crumbs ; fry them brown, and serve
with a good beef-gravy in the dish. Beef may
be done in the same waj-.
Veal Rissoles, Gravy for.— Put the
bones of the veal broken up small, with the
trimmings and any other bones that are to be
iad, into a saucepan with a slice of fresh butter
and a large onion finely minced. Shake the
saucepan over the fire tUl the onion is
lightly browned, then pom- upon them as much
thin fiour and water as will barely cover them.
Add a bunch of parslej', a blade of mace, an
inch of lemon-rind, six or eight peppercorns,
and a little sugar browning ; cover the sauce-
pan closely, and let its contents simmer gently
until the stock is strong and pleasantly
flavom-ed. Strain and cool it, then clear it
from fat. Add a dessert- spoonful of ketchup,
two table-spoonfuls of cream, and also a little
pepper and salt. Let it boil up, and it will be
ready for serving. Time, about an hour and a
half to simmer the gravj-.
Veal, Roast. — Veal requires to be roasted
carefully if it is to be nicely browned. It is
always best to fasten a sheet of oUed or buttered