Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cold roast veal
  • ½ lb. sausage meat
  • 1 oz.


Finely chop the veal and mix with the sausage meat and breadcrumbs. Season well and add the beaten egg. Mix thoroughly, adding gravy or stock until the whole mixture is well moistened, but not wet. Form into a short thick roll and coat lightly with flour or egg and breadcrumbs. Heat some fat in a saucepan, put in the meat roll and baste. Bake in a fairly hot oven (400° F., Gas 6)