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Veal and Oysters

Meats
Historic

Minced veal with whole oysters (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

MINCED VEAL AND OYSTERS.
The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold roast fillet or loin of veal, to heat it without allowing it to boil, in a pint of rich white sauce, or bechamel, and to mix with it at the moment of serving, three dozens of small oysters ready bearded, and plumped in their own strained liquor, which is also to be added to the mince; the requisite quantity of salt, cayenne, and mace should be sprinkled over the veal before it is put into the sauce. Garnish the dish with pale fried sippets of bread, or with fleurons* of brioche, or of puff- paste. Nearly half a pint of mushrooms minced, and stewed white in a little butter, may be mixed with the veal instead of the oysters; or should they be very small they may be added to it whole: from ten to twelve minutes will be sufficient to make them tender. Balls of delicately fried oyster-forcemeat laid round the dish will give another good variety of it.

Veal minced, 1 Ib.; white sauce, 1 pint; oysters, 3 dozen, with their liquor; or mushrooms, 1 pint, stewed in butter 10 to 12 minutes.

fleurons are flowers, or flower-like figures, cut out with tin shapes.




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