Recipes > Meat > Veal > Minced Veal

Minced Veal

More economical.


  • remains of cold roast fillet or loin of veal
  • rather more than 1 pint of water
  • 1 onion
  • 1/2 teaspoonful of minced lemon-peel
  • salt and white pepper to taste
  • 1 blade of pounded mace
  • 2 or 3 young carrots
  • a faggot of sweet herbs
  • thickening of butter and flour
  • 1 tablespoonful of lemon-juice
  • 3 tablespoonfuls of cream or milk


Take about 1 pound of veal, and should there be any bones, dredge them with flour, and put them into a stewpan with the brown outside, and a few meat trimmings; add rather more than a pint of water, the onion cut in slices, lemon-peel, seasoning, mace, carrots, and herbs; simmer these well for rather more than 1 hour, and strain the liquor. Rub a little flour into some butter; add this to the gravy, set it on the fire, and, when it boils, skim well. Mince the veal finely by cutting, and not chopping it; put it in the gravy; let it get warmed through gradually; add the lemon-juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon-peel is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy.

Time: 1 hour to make the gravy.

Seasonable from March to October.


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The Book of Household Management (1861).

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