Bombarded Veal

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very grand dish for a lordly table. Mrs Glasse gives it without comment on the number of ingredients or the care and time needed to prepare it; nor does she mention, as she sometimes does, the cost. It is, however, the best sort of high cooking; the forcemeats are not overspiced, the various consistencies and flavours complement each other and the dish is extremely ornamental and very easy to serve. I quote her recipe and then give a simplified version which I mak