Blanquette de Veau

Ingredients

• Two pounds of calf’s liver
• one pint of water
• three tablespoonfuls of butter
• three tablespoonfuls of flour
• one teaspoonful of onion juice
• one teaspoonful of Bovril
• one teaspoonful of minced parsley
• two teaspoontuls of salt
• one-third teaspoon-ful of pepper

Method

1. 1

   Wash the liver, and, putting it in a stewpan with boiling water enough to cover it, cook gently for two hours.

2. 2

   When cold, cut into small cubes and season with the onion juice and half the salt and pepper.

3. 3

   Put the butter in a frying-pan, and set on the fire.

4. 4

   When hot, add the flour, and stir until the mixture is smooth and frothy.

5. 5

   Gradually add the water, stirring all the time.

6. 6

   When this boils, add the extract of meat and the remainder of the salt and pepper.

7. 7

   Boil for three minutes; then put in the liver and parsley, and cook gently for ten minutes.

8. 8

   Stir in the lemon juice, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 20. The excerpt below is the record exactly as published.

Two pounds of calf’s liver, one pint of water, three table- spoonfuls of butter, three tablespoonfuls of flour, one teaspoon- ful of onion juice, one teaspoonful of Bovril, one teaspoonful of minced parsley, two teaspoontuls of salt, one-third teaspoon- ful of pepper. Wash the liver, and, putting it in a stewpan with boiling water enough to cover it, cook gently for two hours: then take it up, and set away to cool. When cold, cut into small cubes, (Ga0DC Lee Meet WEVA SEARED ENNE APRA. NMS NOAA 8S CEES ELSI MLE AE BETAS AE LED RLS HATE UST HATTER EOE ELEN GEE SIE TOTS a Entrée Dishes, Ramikins, Souftié Dishes French Fire ae Bichon te Egg Poachers, Fish Entrée n akers, French Filter Coffee Pots. Proo a China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. Do BOVRIL Improves and adds piquancy to Hashes, Ragout of Game and Poultry, Meat Pies, Puddings, etc. and season with the onion juice and half the salt and pepper. Put the butter in a frying-pan, and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Gradually add the water, stirring all the time. When this boils, add the extract of meat and the remainder of the salt. and pepper. Boil for three minutes; then put in the liver and pars- ley, and cook gently for ten minutes. Stir in the lemon juice, and serve hot. MINCED LIVER: Use the liver of beef, lamb or calf. Wash and parboil one pound; remove all skin and veins and chop fine. Melt one tablespoonful of bacon fat in a saucepan and put in the liver. Cover with boiling water, one pint or less, in which is dis- solved one-half teaspoonful of Bovril, one saltspoonful of salt and a little pepper. Cook gently for a half hour or more until the liver is tender and the water has nearly all evaporated. Serve with mashed potatoes. VENISON. Venison is one of the most easily digested meats. It may be cooked after the same rules as mutton or beef. It should be cooked rare, and served very hot with currant jelly. The saddle, or loin, is the choicest cut for roasting or for steaks. Steaks are also cut from the Jeg. Venison steak should be broiled the same as beefsteaks, and served with maitre d’hote butter, made with currant jelly instead of lemon juice. To avoid disappointment in your Baking always use Eagle Baking Powder D4 We make a specialty in ! Ladies’ Laced Shoes. Our F Mansfiel $1.25 Shoes others’ think | worth $1.50 THE SHOEIST Te Meu AI tec ee oe VIRGINIA STEW: A medium-sized chicken, cut as for frying; a potato for each member of the family, two ears of corn cut from the cob, a gen- erous handful of lima beans, three nice round tomatoes, one teaspoonful of salt, quarter as much pepper. The chicken 1s first parboiled, and then the vegetables added, and the whole simmered an hour and a half longer. About a quart of water is needed. Serve in a deep platter. The only vegetable used with this stew is a dish of boiled rice. This is a Virginia concoction, and very palatable, too. LAMB SCEW- Purchase a shoulder of spring lamb which weighs about four pounds. Cover sparingly with boiling water, and boil gently for half an hour; then add one sliced onion, four or five pota- toes cut in blocks about an inch square, a sprig of parsley cut fine, and three large tomatoes, after removing the seeds. WY AUN Ese Cs he, Stew one chicken until tender, and make a gravy with it as for fricassee. Take some fresh baking-powder biscuit, break them open and spread on a platter crust side down, and when ready to serve pour over the chicken and gravy. CREAMED -DRIEDSRERE, One tablespoonful butter, browned in a frying pan. Put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about one cup milk, and thicken with 4 little flour and water. Scrambled eggs put around the beef are a nice addition to it. SL eee ea Sy « - SEND FOR OUR PRICES FOR... FAMILY WASHING (Laundry Dept.) The MONTREAL TOILET SUPPLY CO 589 DORCHESTER STREET. Telephone 1807 i HS THOSE 5 WHOS se Hansen g Pronounce them perfect, and recommend them to Junket HanletSechey faends. EVANS AND SONS, Ltd., Agents for Canada, Montreai and Toronto. PRIZZEER DS BELT: One-half pound shaved dried beef, three tablespoonfuls of butter

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