Potted Veal

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A seventeenth-century recipe.


  • 2 lb. (1 k.) fillet of veal
  • a teaspoon each of salt, pe


‘Take fillet of veal, cut it into small pieces, season with salt, pepper and mace. Place it in a pot, lay butter over it and put in the oven to bake. When it is done, pound it in a mortar moistened with a little gravy. Put into pots, press down firmly and, when cold, pour butter over it.’

In fact, prepare exactly as for Potted Venison (see next re