Veal Cheese

Original Recipe

Prepare equal quantities of boiled sliced veal and smoked tongue. Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first the tongue and then the veal, so that when cut it will look variegated. Press it down hard and pour melted butter over the top. Keep it well covered and in a dry place. Nice for sandwiches, or sliced cold for lunch.

Ingredients

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  • 1 mortar
  • 1 jar or pail
  • 1 dry place

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Required Gear

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Mortar and Pestle

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Instructions

  1. 1

    Prepare equal quantities of boiled sliced veal and smoked tongue.

  2. 2

    Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first the tongue and then the veal, so that when cut it will look variegated.

  3. 3

    Press it down hard and pour melted butter over the top.

  4. 4

    Keep it well covered and in a dry place.

  5. 5

    Nice for sandwiches, or sliced cold for lunch.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)