Pounded Sausage-meat
Ingredients
Directions
Prepare the mixture
Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar.
Add the pig leaf fat and mix well.
Season with salt and spices to taste.
Cook
Form the mixture into cakes.
Fry the cakes 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
- Forms the main meat body, and pounding breaks its fibers into a cohesive, tender mass.
- Pig leaf fat
- Adds fat for moisture and juiciness, keeping the cakes from drying out when fried.
The step that matters
Pound the veal thoroughly. Pounding breaks down the meat fibers so the mixture binds together into a smooth, cohesive mass. Under-pounded veal stays coarse and crumbles when formed and fried.
“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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