Veal Fritters

This is an adaptation of a fourteenth-century recipe. The original is very simple and nothing is changed, except that exact quantities are given here.


  • ½ lb. (240 g.) cold cooked veal, minced finely, or 6 oz. (180 g.) veal and 2 oz. (60 g.) lean cooked ham
  • ¾ lb. (360 g.) fine white breadcrumbs
  • 3 oz. (1 dl.) strong well-seasoned stock
  • pepper and salt
  • a little saffron in the original: may be replaced by ½ teaspoon mace or a teaspoon grated lemon rind
  • a little flour
  • 2 eggs


Mix together the meat, seasoning and two thirds of the breadcrumbs, and stir in the stock to bind. The mixture should be as firm as sausage meat.

Flour a pastry or chopping board. Divide the mixture into 6 or 8 small equal heaps and place well apart on the board. Press them flat with the hand and shape into rough ovals, and then press another board on them to flatten. They should be about ½ inch (½ cm.) thick.

Beat the eggs, paint each fritter over on each side with egg using a pastry brush.’ Sprinkle with breadcrumbs and press these down a little. Lift carefully and fry for 2 or 3 minutes in very hot fat about ½ inch ( cm.) deep. Serve with slices of lemon or orange.