Blanquette of Teal

Ingredients

• two thick slices from the best end of a leg of veal
• season the meat with pepper
• season the meat with salt
• a piece of onion half the size of a small nutmeg
• a bunch of parsley chopped
• two blades of mace
• a piece of butter the size of an egg
• a tablespoonful of flour
• a large coffee-cup of cream

Method

1. 1

   Cut veal into pieces, season, and stew gently with a little water.

2. 2

   When tender, add parsley, mace, and onion.

3. 3

   Mix butter and flour, stir in, add cream, boil up, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 29. The excerpt below is the record exactly as published.

a tablespoonful of flour, stir this through the meat, and add a coffeeoup of oream QX veiy rich milk, give all a boil up, and serve. * Blanquette of TeaL Gut two thick slices from the best end of a leg of veal, they should be an inch in thickness; divide each slice into six or eight pieces, they should be about the size of a large oyster ; season the meat with pepper and salt, and lay it in a stew-pan, with a very little water, not enough to cover the top of the meat, stew gentry, turning often, until the meat is very tender, replenishing the water from a kettle as it cooks away, but never enough to oover the meat; when perfectly tender, add a bunch of parsley chopped, two blades of mace, and a piece of onion half Uie siie of a small nutmeg, also chopped, stew again for three minutes ; rub to a (MSte a piece of butter the size of an egg and a table- spoonfuJ of flour, stir this in, and add a large coffeeoup of eream

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