Fladgeon of Veal

Preparation info

  • Difficulty

    Easy

  • 4

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¾ lb. lean veal
  • ¼ lb. suet
  • 3 oz. breadcrumbs
  • 1 teasp. finely-grated lemon rind
  • pinch of nutmeg
  • salt and pepper
  • 2 eggs
  • gravy or milk
  • ¼ pt. stock parsley

Method

Finely mince the veal and suet and mix with the breadcrumbs, lemon rind, nutmeg and seasoning to taste. Stir in 1 egg and as much gravy or milk as is required to thoroughly moisten the mixture. Half-fill a greased pie-dish with the mixture and bake for 1 hr. in a fairly hot oven (375° F., Gas 5). Beat up the other egg, add stock, seasoning to taste, and pour over the contents of the pie-dish. Bake until set. Garnish with parsley and serve in the dish.