Baked Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold roast veal minced with bacon and breadcrumbs that's bound with eggs, baked to set and served with mashed potatoes and gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BAKED VEAL (Cold Meat Cookery).
856. INGREDIENTS.—1/2 lb. of cold roast veal, a few slices of bacon, 1 pint of bread crumbs, 1/2 pint of good veal gravy, 1/2 teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.
Mode.—Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from 3/4 to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment.
Time.—From 3/4 to 1 hour.
Average cost, exclusive of the cold meat, 6d.
Sufficient for 3 or 4 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
225g cold, roast, veal
6 slices of streaky bacon
250g breadcrumbs
300ml good veal gravy
1/2 tsp freshly-grated lemon zest
1/4 tsp ground mace
salt and cayenne pepper, to taste
4 eggs
Method:
Mince the veal and bacon very finely then combine in a bowl with the breadcrumbs. Stir in the gravy, lemon zest, mace and seasonings and stir thoroughly to combine.
Beat the eggs in a bowl and add to the veal mixture. Stir thoroughly to mix then turn into a baking dish. Transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until set and golden brown.
Serve hot, cut into squares and accompanied by mashed potatoes and gravy.
