Casserole of Mock Sweetbreads with Potato Border

Ingredients

• lib. of lean uncooked veal
• a slice of onion
• 1 breakfast-cupful of white sauce
• 1 saltspoonful of celery
• 1 saltspoonful of salt
• half that quantity of pepper
• 1 teacupful of mushrooms

Method

1. 1

   Cut the veal into small pieces, boil in salted water with onion until tender.

2. 2

   Plunge into cold water to whiten.

3. 3

   In a saucepan, combine white sauce with celery, salt, and pepper.

4. 4

   Add veal and mushrooms cut into quarters.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 186. The excerpt below is the record exactly as published.

Casserole of Mock Sweetbreads with Potato Border. — Cut lib. of lean uncooked veal into small pieces, put them into a saucepan with salted water and a slice of onion, and boil until quite tender ; then take them out and plunge into cold water to whiten. Put 1 breakfast-cupful of white sauce into a saucepan, and add 1 saltspoonful each of celery, salt, and half that quantity of pepper, to season it ; place the veal in this, and add 1 teacupful of mushrooms

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