Veal Fritters

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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


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 abo