Braised Veal with Egg Sauce

Ingredients

• 3^ lbs. veal
• J lb. butter
• I teaspoonful chopped onion
• 3 yolks of eggs
• Lemon juice
• Salt
• Pepper

Method

1. 1

   Brown the butter.

2. 2

   Rub over the meat with salt, dust it with flour, and put it with the butter into a deep baking-pan in the oven.

3. 3

   After half an hour, add the onion, salt and pepper, and then gradually the broth.

4. 4

   When the meat is done, take it out, cut into slices and keep warm.

5. 5

   Let the gravy boil up, thicken with flour, flavour with lemon juice, stir in the yolks of eggs, and pour over the slices of meat.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 43. The excerpt below is the record exactly as published.

Braised Veal with Egg Sauce.) For 6 Persons. Time of Preparation : i^ hour. 3^ lbs. veal. J lb. butter. f pint water in which \ tea- spoonful Liebig's Meat Ex- tract is dissolved. I teaspoonful chopped onion. 3 yolks of eggs. Lemon juice. Salt. Pepper

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