Collared Veal
Origin: London, England
Source: Anonymous, 1846
Ingredients
- veal breast
- chopped herbs
- mace
- pepper
- salt
- smoked tongue
- beetroot
- parsley
- hard egg yolks
Instructions
- Remove the bones, gristle, &c., from a nice piece of veal; the breast is the best part for the purpose.
- Season the meat well with chopped herbs, mace, pepper, and salt.
- Then lay between the veal slices of smoked tongue variegated with beetroot, chopped parsley, and hard yolks of eggs.
- Roll it up tightly in a cloth and simmer for some hours till tender.
- When done, it should have a weight laid on it to press out the liquor.