Jewish Recipes - Veal Recipes - Recipes for Veal

MIROTON OF VEAL.

Jewish Recipes

Mince finely some cold veal or poultry, add a little grated tongue,
or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt,
parsley, and if approved, essence of lemon, mix all well with two or
three eggs, and a very small quantity of good gravy; grease a mould,
put in the above ingredients and bake for three-quarters of an hour;
turn out with care, and serve with mushroom sauce.

Jewish Recipes

FRICONDELLES.

Jewish Recipes

Prepare cold veal or poultry as in the last receipt, add instead of
crumbs of bread, a French roll soaked in white gravy, mix with it
the same ingredients, and form it into two shapes to imitate small
chickens or sweetbreads; sprinkle with crumbs of bread, and place in a
frying-pan as deep as a shallow saucepan; when they have fried
enough to become set, pour enough weak gravy in the pan to cover the
fricondelles, and let them stew in it gently, place them both in
the same dish, and pour over any well thickened sauce that may be
selected.

Jewish Recipes

ANOTHER SORT.

Jewish Recipes

Prepare four small pieces of veal to serve in one dish, according to
the directions given for fricandeau of veal; these form a very pretty
_entree_; the pieces of veal should be about the size of pigeons.

Jewish Recipes



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