Pressed Veal

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A breast of veal
  • salt and pepper
  • 1 large onion
  • a few


Wipe the meat and remove the skin, bones and gristle. Trim the meat neatly, season well, roll up tightly and tie with string. Slice the onion, celery, carrot and turnip and put into a saucepan with the bones and trimmings, bouquet garni, peppercorns and salt and put the meat on top. Add water to the depth of the vegetables. Cover the meat with greased paper, put on the lid and cook gently for 3