To make other Hashes of Veal

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a fillet of Veal with the udder, rost it; and being rosted, cut away the frothy flap; and cut it into thin slices; then mince it very fine with 2 handfuls of French capers, & currans one handful; and season it with a little beaten nutmeg, ginger, mace, cinamon, and a handful of sugar, and stew these with a pound of butter, a quarter of a pint of vinegar, as much caper liquor, a faggot of sweet herbs, and little salt; Let all these boil softly the space of two hours, now and then stirring it; being finely stewed, dish it up, and stick about it fried tost, or stock fritters, &c.

Or to this foresaid Hash, you may add some yolks of hard eggs minced among the meat, or minced and mingled, and put whole currans, whole capers, and some white wine.

Or to this foresaid Hash, you may, being hashed, put nothing but beaten Butter only with lemon, and the meat cut like square dice, and serve it with beaten butter and lemon on fine carved sippets.