Scalloped Veal
- Veal
- Pepper
- Salt
- Nutmeg
- Cracker crumbs
- Milk
Mince cold veal very fine. Put a layer in the bottom of a buttered pudding-dish, season with pepper, salt and a very little nutmeg; then put in a thin layer of fine cracker crumbs, then another layer of meat, and so on until the dish is full. Wet with good broth; if you have no broth, make a little by boiling the bones and trimmings of your veal. Put over the top a layer of cracker crumbs, wet into a paste with a small amount of milk, and mix
Submitted by Oct 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min