Veal-Sydney (Good)

Preparation info

    • Difficulty


    • Ready in

      45 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Bread-crumbs, oz.
  • gravy or cream, nearly ½ pint
  • beef-suet, 2 oz.
  • cold veal, ½ lb.
  • rind of ½ lemon
  • salt, small teaspoonful
  • third as much mace and nutmeg
  • little cayenne
  • eggs, 4 large or 5 small


Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool; mix with them then, two ounces of beef-suet shred very small, half a pound of cold roast veal carefully trimmed from the brown edges, skin, and fat, and finely minced; the grated rind of half a lemon, nearly a teaspoonful of salt, a little cayenne, the third of a teaspoonful of mace or nutmeg, and four well-beaten eggs. Whisk up the whole well together, put it into a buttered dish, and bake it from three quarters of an hour to an hour. Cream may be used instead of gravy when more convenient, but this last will give the better flavour. a little clarified butter put into the dish before the other ingredients are poured in will be an improvement.