Blanquette of Veal

Ingredients

• two pounds of lean veal
• one slice onion
• one cup of milk or cream
• one teaspoonful of lemon juice

Method

1. 1

   Cut the veal into pieces, heat a stewpan, wash the meat and put it in, stirring until coated.

2. 2

   Add onion, celery, and salt, and simmer gently for two and a half hours.

3. 3

   Make a sauce by pouring milk or cream into the pan, thickening with flour, and adding lemon juice.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 29. The excerpt below is the record exactly as published.

blanquette of veal.) The shoulder may be used for this dish, which is delicious if properly done. _> 16. Mutton Cutlets. — These may be cut from the neck, and must be trimmed neatly. Dip each in melted butter, then in egg and 94 THE PHYSICAL CULTURE COOK BOOK. bread crumbs;" put in a dripping pan, add a very little water and roast quickly, basting often. Serve with thickened gravy or maitre d'hotel sauce. We do not recommend veal. It is an im- mature meat, but if especially desired the best means of preparing it are as follows : 17. Roast Veal. — Salt a loin of veal, dredge with flour and put in a baking pan with a piece of suet; pour in a little water and roast, bast- ing often. Allow one-half hour to each pound, in rather slow oven. 1 8. Veal Cutlets No. i. — Heat a frying pan and put in some bits of suet and let them melt a little; salt the cutlets and put in the frying pan ; when coated on one side, turn and coat on the other ; then set on the back of the stove, cover the pan and let them cook very slowly three-quarters of an hour; then brown one- quarter of an hour longer, thicken the gravy and serve. 19. Veal Cutlets (2). — Cut into neat pieces, salt, dip in egg and cracker dust, and fry in butter. Serve with tomato sauce. 20. Blanquette of Veal. — Cut two pounds of lean veal off the shoulder into pieces; heat a THE PHYSICAL CULTURE COOK BOOK.V 95 stewpan, wash the meat and put it in, stirring the pieces until they are coated; then add one slice onion, chopped, a little celery and salt to season; set back to simmer gently in its own juices for two and a half hours; put the meat in the center of a hot platter and set in the oven while you make a sauce by pouring one cup of milk or cream in the pan, thickening it with flour and adding one teaspoonful of lemon juice

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