Veal-Sydney (Good)

Preparation info
    • Difficulty


    • Ready in

      45 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Bread-crumbs, oz.
  • gravy or cream, nearly ½ pint
  • beef-suet


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;