157. Minced Veal

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Any remains of roast veal may be quickly dressed to good advantage, as follows, by the aid of the frying-pan:—Cut all the meat and fat off the joint into small dice; calculate the amount of fat you put with the lean, say three ounces for every pound; when cut put a pound of it on a dish, add to it a teaspoonful of salt, a little pepper, two spoonfuls of flour, and a chopped onion; put in the pan half a pint of water to boil, two teaspoonfuls of colouring; then put the meat in, stir it, let it simmer gently for twenty minutes, and serve on toast; poached eggs on it are very good; or put the mince into a tin pan, bread-crumb over, drop a little butter or dripping over, then put it in the oven, or before the fire to brown. The mince may be made white by using milk instead of water and colouring.