Minced Veal with Macaroni

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. macaroni
  • ¾ lb. cold roast veal
  • 3 oz.


Put the macaroni in boiling salted water and cook until just tender. Finely mince the veal and ham. Mix together the veal, ham, breadcrumbs, salt, pepper, and grated nutmeg and -mix with the beaten egg and as much gravy or stock as is necessary to bind the mixture together. Strain, and refresh with cold water the macaroni, and arrange some of it at the bottom and on the sides of a well-greased