Archive for the ‘veal cutlets’ Category
Veal and Ham Paté
Ingredients
6 ozs of ready dressed lean veal 170g
3 ozs of ham 85g
1 oz of butter 28g
flour
1/2 gill of cream
1/2 gill of veal stock
lemon-peel
cayenne pepper
salt
Directions
Chop the veal and ham very small; put it into a stew pan, with the butter rolled in flour, the cream, veal stock, a little lemon-peel, cayenne pepper and salt, to which add, if you like, a spoonful of essence of ham and some lemon-juice.
Recipe Source: The Lady’s Own Cookery Book (1844).
Posted in 
Tags: 
