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MINCED VEAL

(Introductory Remarks.) - (The Jewish Manual)







Cut in small square pieces about the size of dice, cold dressed veal,
put it into a saucepan with a little water or gravy, season simply
with salt, pepper, and grated or minced lemon peel, the mince should
be garnished with sippets of toast.

Other Recipes


18 Minced Veal And Macaroni

Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1

tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a

quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould

and line it with some boiled macaroni. Mix more macaroni with the veal

mixture, fill the mould, put a plate on it and steam for 1/2 an hour.

Turn out carefully, pour a good brown gravy around it.









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