Blanquette of Veal

Ingredients

• 2 pounds of the shoulder of veal
• 2 ounces butter
• an onion
• 1 ounce flour
• 1/2 pint fresh peas
• 1 cup of the gravy
• salt, pepper, and a bay-leaf

Method

1. 1

   Soak veal, boil with water, salt, pepper, and bay-leaf.

2. 2

   Remove meat, cook with butter, onion, and flour, add peas and gravy.

3. 3

   Strain remaining gravy, add egg yolk and lemon juice, pour over veal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 38. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL. (Prance) Cut up, and soak in water for an hour, 2 pounds of the shoulder of veal. Drain it and cover with water, adding salt, pepper, and a bay- leaf. Boil slowly and skim often, for an hour. Take out the meat, put it with 2 ounces butter, parsley, and an onion, and then, when a pale yellow, add i ounce flour, ^ pint fresh peas, and I cup of the gravy. Strain the rest, add the yolk of an egg and the juice of a lemon, and pour over all. RAGOUT OF LAMB. (Germany.) Cover 2 pounds of the breast of lamb with cold water, and simmer for ten minutes. Throw away this water, and cut up the meat into pieces. Add I sliced onion, a carrot, a piece of celery, parsley, sweet maijoram, pepper, and salt. Cook these with a little butter, and the meat, 10 minutes; dredge with flour, add }4 pint mutton broth — or hot water — and stew until tender. Take out the meat, add yolks of 2 eggs and a tablespoonful of vinegar to the sauce, strain it, and pour over. Serve with sorrel. LAMB RAGOUT AND RAVIOLI. (Italy.) Boil 2 pounds of the neck of lamb and 3 quarts of water, salt, pepper, parsley, a turnip, and 106 With a Saucepan over the Sea 2 onions, sliced and cooked in butter. Simmer for 3 hours, cut the meat into small pieces, reduce the broth by rapid boiling, and add i dozen ravioli • — see recipe — previously poached in broth. Serve the meat garnished with these, and the strained broth, in a bowl. RAGOUT OF DUCK. (Ireland.) Clean and cut up a fine young duck, fry it in butter or drippings, with an onion, and 2 ounces chopped ham, add i ounce flour

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