Pounded Sausage-meat
Ingredients
Directions
Prepare
Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar with the leaf fat.
Season with salt and spices according to your preference.
Cook
Form the mixture into cakes.
Fry the cakes in a pan until golden brown.
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.
Explore the science
What each ingredient does
- Veal
- Provides the main lean meat, whose pounding breaks it into a fine, cohesive texture.
- Leaf fat
- Adds fat that keeps the pounded meat moist and helps it hold together while frying.
The step that matters
Pound the veal thoroughly with the leaf fat. Thorough pounding breaks the meat fibres and distributes the fat evenly, so the mixture binds into cakes with a smooth texture rather than a crumbly or lumpy one.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.