Blanquettes of Veal

Ingredients

• a loin of veal
• three or four onions
• a bunch of sweet herbs
• a little mace
• pepper
• salt
• a couple of yolks of eggs
• a gill of cream
• a little nutmeg
• a spoonful of chopped parsley
• some grated lemon-rind

Method

1. 1

   Roast the veal, cut into small pieces, and fry onions in butter.

2. 2

   Add flour, gravy, herbs, and seasonings.

3. 3

   Stir in veal, then mix yolks, cream, nutmeg, parsley, and lemon rind.

4. 4

   Stir continuously until browned and tender.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 52. The excerpt below is the record exactly as published.

a little mace, and a few oloves to the gravy, and stew them a while together. RaoSut of Souse. Take as many pig's-feet out of brine as will make a dish for your family ; split, flour, and fry them brown in nice boiling lard ; have a small stewpan set on the fire holding a little rich gravy, highly seasoned with oysters, mustard, pepper, salt, and vinegar ; thicken it a little with toasted flour and a very little brown sugar ; put in the feet and stew them slowly until done enough. When sent to table a few fried oysters laid over the dish look well — and taste better. Beef Bouilli. Take the thigh - bone out of a rump of beef, wash it, then pour a gill of vinegar over it ; dredge it well with flour, put it in a pot large enough to turn conveniently, pour over it three pints of water, then put the pot over the fire until it boils. Prepare and cut up small pieces of carrots, cabbages, potatoes, and turnips, nearly a pint- bowlful of each, which must be added to the beef ; also two onions sliced, a sprig of sweet marjoram, then season all with two table - spoonfuls of salt, and nearly one of black pepper. When the pot has come to a boil it may then be set over coals, close-covered, on the hearth ; if you cook on a stove, setting on the back part will answer 104 VIRGINIA COOKEHY-BOOK. the same end ; it should be kept stewing constantly, but slowly, at least five hours; as there will not be liquor enough to cover it, the beef should be frequently turned over in the pot ; pickled capers and cucumbers are a great improvement to the sauce. A Nice Relish of Meat fob Tea. When a spiced round has been doing service for some weeks, say, in a small family, growing rather dry and hard, it may be made more palatable than at first by grating it up with a common kitchen grater, piling it up daintily upon a small meat-dish, and putting it upon the tea-table, where due honor will surely be done to it. Fine cheese grated up in the same way also makes a good rel- ish. Parmesan cheese is hardly used in any other way. Venison Stew. Cut a nice dishful of slices from a haunch of venison and put them in a stewpan, with one cucumber pickle cut up, one glass of currant jelly, two ounces of butter (or a table-spoonful), a little pepper and salt, and one table- spoonful of flour ; intersperse the seasoning through the meat, and stew together till well done, serving hot, and helping upon well-warmed plates. Blanquettes of Veal. Roast a loin of veal, and cut the flesh from the bone in thin, small pieces, leaving out all the fat, skin, and sinew ; set on a stewpan with a little butter, peel three or four onions, and, having thrown away the outer skins, chop the rest very fine; put this into the butter to fry a little; then put to it a dust of flour and a little veal gravy; stir it all well together, and then put in a bunch of sweet herbs and some mace; season it with pepper and salt^ and when VIRGINIA COOKERY-BOOK. 105 it tastes well put in the veal ; beat up a couple of yolks of eggs with a gill of cream, aud grate in a little nutmeg ; add some shallot, a spoonful of chopped parsley, and some grated lemon-rind

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