Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Take only the fine white part of the meat,— mince it very finely, and heat it up in a little veal-stock, with white pepper, salt, mace, a good deal of finely-rasped lemon-peel, and a glassful of cream.
— Ohs.
Minced Veal may be dressed as patties, scallops, or Man- quettes.
It is much more savoury when made of undi*essed meat.
United Kingdom
Chef's knife
Cutting board
Vegetable peeler