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Minced Veal.
Ingredients.
A Rasher of Lean Ham. A Bouquet garni. White Stock.
Lemon. 1 oz. of Butter. Flour.
Method.
1. Cut up with a sharp knife into small dice the remains of any cold veal. 2. Trim off all the
fat, gristle, and brown parts which have seen the fire. If you have no stock, prepare a little in the following
manner. 3. Take a clean stewpan, break up the bones, add the trimmings of the veal and any odd pieces in
the larder (a slice of ham is acceptable), cover with water, and season with pepper and salt, a bouquet garni,
a blade of mace, and fifteen pepper-corns, a strip or two of lemon-peel (and a small sliced carrot and onion
if the flavours are liked). Let these simmer for two or three hours. 4. Strain into a basin. 5.
When cold remove all the fat. 6. Melt in a stew-pan an ounce of butter. 7. Stir in a tablespoonful
of flour. 8. Add the stock. 9. Boil. 10. Skim if necessary,
and stand it aside to cool a little. 11. Stir in the veal. 12. Gently simmer, just sufficient to
warm the meat through. 13. A spoonful of cream is an acceptable addition to the mince. Serve with toasted
or fried sippets of bread.
PRECAUTIONS.-The careful preparation of the sauce is important, which should be the thickness of cream, and
the meat should be cut into pieces of uniform size.
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