Bombarded Veal

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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You must get a Fillet of Veal, cut out of it five lean Pieces as thick as your Hand, round them up a little, then lard them very thick on the round Side with little narrow thin Pieces of Bacon, and lard five Sheeps Tongues (being first boiled and blanched) lard them here and there with very little Bits of Lemon-peel; make a well-season’d Force-Meat of Veal, Bacon, Ham, Beef Sewet, and an Anchovy beat well; make another tender Force-Meat of Veal, Beef Sewet, Mushrooms, Spinach, Parsley, Thyme, Sweet Marjoram, Winter Savoury, and green Onions; season with Pepper, Salt, and Mace, beat it well, make a round Ball of the other Force-Meat and stuff in the Middle of this, roll it up in a Veal Caul, and bake it; what is left tye up like a Bolognia Sausage and boil it, but first rub the Caul with the Yolk of an Egg; put the larded Veal into a Stew-pan with some good Gravy, and when it is enough skim off the Fat, put in some Truffles and Morels, and some Mushrooms. Your Force-Meat being baked enough, lay it in the Middle, the Veal round it, and the Tongues fry’d and laid between, the Boil’d cut into Slices and fry’d, and throw all over. Pour on them the Sauce. You may add Artichoke Bottoms, Sweetbreads, and Cocks Combs, if you please. Garnish with Lemon.