Minced Veal
Ingredients
Directions
Prepare the veal
Cut cold veal as finely as possible, but do not chop it.
Cook the veal
Add to the veal a very little lemon-peel shred, nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk, or water.
Simmer gently with the meat, taking care not to let it boil.
Add a bit of butter rubbed in flour.
Add a little shred of shallot occasionally.
Serve
Put pieces of bread, cut thin and toasted, cut into three-cornered shapes, around the dish.
Fry bread crumbs lightly and strewn over the dish, or serve in little heaps on the meat.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Veal (in the method)
- Forms the main body of the dish, providing the meaty texture that the liquid and fat moisten.
- Butter rubbed in flour (in the method)
- Thickens the cooking liquid and adds richness and body to the meat.
The step that matters
Simmer gently without boiling. Boiling toughens and dries the meat proteins and can make the veal stringy, while gentle heat keeps it tender and moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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