Blanquette of Veal with Cucumbers

Ingredients

• a large cucumber
• a little salt
• a slice of fresh butter
• a pinch of grated nutmeg
• a small piece of sugar
• some white sauce
• a little lemon-juice

Method

1. 1

   Cut cucumber into lengths, sprinkle with salt, and cover with vinegar for half an hour.

2. 2

   Drain and dry.

3. 3

   Melt butter, add nutmeg and sugar, then cucumber.

4. 4

   Simmer until tender.

5. 5

   Drain butter, add white sauce and veal, simmer until hot.

6. 6

   Serve garnished with sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2098. The excerpt below is the record exactly as published.

large cucum- ber, and cut it into lengths of half an inch. Sprinkle a little salt upon these, and cover them with vinegar. Let them remain for half an hour. Drain them well, and dry them with a soft cloth. Dissolve a slice of fresh butter in a bright stewpan, and add a pinch of grated nutmeg and a small piece of sugar. Put in the slices of cucumber, and let them simmer gently till tender. Drain off the butter, pour some white sauce upon the cucumber, add the pieces of veal, and let all simmer gently together till the meat is quite hot. Place the veal on a dish, pour the sauce over, and garnish the dish with sippets. The white sauce should be made with nicely-seasoned veal stock made from the veal bones, and thickened with white thickening. It will be improved by stewing onions and mushrooms in it to flavour it, but it will be very good without them. A little lemon- juice

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