To Mince Veal

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut your Veal as fine as possible; but don’t chop it. Grate a little Nutmeg over it, shread a little Lemon-peel very fine, throw a very little Salt on it, drudge a little Flour over it. To a large Plate of Veal, take four or five Spoonfuls of Water, let it boil, then put in the Veal, with a Piece of Butter, as big as an Egg, stir it well together; when it is all thorough hot, it is enough. Have ready a very thin Piece of Bread toasted brown, cut it into three Corner Sippets, lay it round the Plate, and pour in the Veal. Just before you pour it in, squeeze in half a Lemon, or half a Spoonful of Vinegar; Garnish with Lemon. You may put Gravy in the room of Water, if you love it strong; but it is better without.