A Fricacee of Veal

Ingredients

• a leg of Veal
• about half a pint of water or flesh-broth
• an Onion or two quartered
• half a pint of White wine
• four yolks of Eggs
• a quarter of a pound of butter
• a good spoonful of Thyme
• Sweet-Marjoram
• Parsley

Method

1. 1

   Cut veal into thin slices, boil with water, thyme, marjoram, and onion until tender.

2. 2

   Mix with wine, egg yolks, butter, and herbs, and incorporate over heat.

3. 3

   Squeeze orange juice before serving.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 111. The excerpt below is the record exactly as published.

A FRICACEE OF VEAL Cut a leg of Veal into thin slices, and beat them ; or the like with Chicken, which must be flead off their skin. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more)a good spoonful of Thyme, Sweet-Marjoram and Parsley

Cook this with the app: pantry check, scaling, and the assistant.