Veal-Sydney (Good) from Modern Cookery for Private Families by Eliza Acton
Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool; mix with them then, two ounces of beef-suet shred very small, ...
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Cooking tools:
- Kitchen scale
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- third as much mace and nutmeg
- little cayenne
- salt, small teaspoonful
- eggs, 4 large or 5 small
- Bread-crumbs, 1½ oz.
- gravy or cream, nearly ½ pint
- cold veal, ½ lb.
- rind of ½ lemon
- beef-suet, 2 oz.
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