Veal Recipes

The Veal LiverCalves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautéed or broiled and served with a sauce. Pate is to be eaten cold.

Ingredients
1 lb of calf’s liverCalves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautéed or broiled and served with a sauce. 454g
10 ozs of fat bacon 295g
2 tablespoons of chopped parsley
2 ozs of finely minced lean ham 60g
1 onion
2 eggs
salt & pepper,

Directions
Take 1 lb. (454g) of calf’s liverCalves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautéed or broiled and served with a sauce. and 10 ozs (295g) of fat bacon.
Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded maceThis spice tastes and smells like a pungent version of NutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening., and for a very good reason . . . mace is the bright red membrane that covers the nutmegNutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening. seed..
Add 2 tablespoonfuls of chopped parsley, 2 ozs (60g) of finely minced lean ham, and a moderate-sized onion that has been sliced and browned in fat.
Mix these ingredients thoroughly, and mix with them first the beaten yolks,  and afterwards the well-whisked whites of 2 eggs.
Line a mould with thin slices of fat bacon, put in the minced ham, place slices of bacon on the top, and bake the pate very gradually in a gentle oven.
When it is done enough it can be easily pierced quite through with a skewer.
Let it get cold, turn it upon a dish, and garnish with parsley.
Carve it in slices.