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Strained Veal Farce

4 servings

Ingredients

• 250 g raw veal
• 35 g suet
• 20 g butter
• 2 pcs eggs
• 50 g breadcrumbs
• pepper (a little)
• salt (a little)
• nutmeg (as desired)

Instructions

1. Cut 250 g raw veal into pieces and sauté with 35 g suet and 20 g butter for ½ hour over medium heat.
2. Remove the meat and chop very finely.
3. In the remaining fat and juices, scramble 2 eggs and 50 g soaked breadcrumbs as you would scrambled eggs, add to the chopped meat, and mix with pepper, salt, and nutmeg to taste.
4. This filling is used for cucumbers, kohlrabi, cabbage, or even veal and goat breast.

Modernized from a treasured 19th-century German cookbook.