Casserole of Mock Sweetbreads with Potato Border

Ingredients

• One pound of uncooked lean veal
• one slice of onion
• Make one cup of white sauce
• one saltspoonful of salt
• one saltspoonful of celery salt
• half a saltspoonful of pepper
• half a cup of mushrooms
• one teaspoonful of lemon juice
• one well-beaten egg

Method

1. 1

   Cook veal with onion in boiling salted water until tender, then cool.

2. 2

   Make white sauce and season.

3. 3

   Combine veal and mushrooms in sauce, heat, then add lemon juice and egg.

4. 4

   Serve in potato border or on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 162. The excerpt below is the record exactly as published.

Casserole of Mock Sweetbreads with Potato Border. One pound of uncooked lean veal cut into half-inch cubes, and cooked with one slice of onion in boiling salted water till tender, then put into cold water to whiten. Make one C7ip of white sauce, and season with one saltspoonful of salt, one saltspoonfid of celery salt, and half a saltspoonful of pepper. Put the veal and half a cup of mushrooms, cut into quarters, into the sauce. Heat over hot water five minutes, or till the meat and mushrooms are hot. Remove from the fire ; add quickly one teaspoonful of lemon juice and one well-beaten egg

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