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