Mottled Veal
- Salt tongue
- 1/2 cup rice
- Pepper
- Sage
- Savory
- 1 teaspoon made mustard
- Pinch of cloves and cinnamon
Boil equal pounds salt tongue and lean veal separately; boil with veal 1/2 cup rice to whiten it, separate from veal after wards. When meats are cold chop fine. Season tongue with pepper, sage or savory, 1 teaspoon made mustard, pinch of cloves and cinnamon. Season veal the same with addition of salt; moisten with water in which veal was boiled. Put in buttered bowls or jars alternate spoonfuls tongue and veal; pack in tightly, smooth over top, pour atop melted butter and set away to cool off.
Submitted by Sep 9, 2009
15 min 30 min 45 min
15 min 30 min 45 min