Dunelm of Veal
Minced mushrooms and veal, cooked in butter and cream, spread on toast (Eaton 1822, etc).
This dish has come to be associated with Scotland, but the name may be a corruption of 'Durham'.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
DUNELM OF VEAL. Stew a few small mushrooms in their own liquor and a bit of butter, a quarter of an hour. Mince them fine, and put them with their liquor to some cold minced veal. Add a little pepper and salt, some cream, and a bit of butter rubbed in less than half a tea-spoonful of flour. Simmer the mince three or four minutes, and serve it on thin sippets of bread. Cold fowl may be treated in the same manner.
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