Home › The Principles of Cookery › Veal, Grenadin Of

Veal, Grenadin Of

Prepare an equal number of neat pieces of lean veal seasoned with pepper, salt, and pounded mace, and of slices of good bacon, together with a portion of good forcemeat. Line a small dish with a veal caul, and be careful to leave as much of the skin hanging over the sides as will cover the meat entirely. Fill the dish with alternate layers of bacon, veal, and forcemeat, and let bacon form the undermost and uppermost layers. Minced mushrooms and savoury herbs may be added or not. Fasten the caul over the meat, tie three or four folds of paper over the dish, and bake the grenadin in a moderately-heated oven. Turn it upon a dish, and send plenty of good brown gravy to table with it. Time to bake a small dish, about an hour.