Cold Veal and White Sauce

Ingredients

• Slices of cooked Veal
• One ounce of Butter
• One ounce of Flour
• Half a pint of Milk
• Yolk of one Egg
• One teaspoonful of Anchovy Sauce
• Toast

Method

1. 1

   Melt the butter in a saucepan, remove from the fire, stir in the flour and add the milk gradually.

2. 2

   Return the pan to the fire and stir until the sauce boils.

3. 3

   Add the sliced veal and simmer for a few minutes.

4. 4

   Remove from the fire, stir in the beaten yolk of the egg and add the anchovy sauce.

5. 5

   Place some toast on a hot dish, pour the veal and sauce over and garnish with nicely cooked rolls of bacon.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 17. The excerpt below is the record exactly as published.

COLD VEAL AND WHITE SAUCE Ingredients : Slices of cooked Veal One ounce of Butter One ounce of Flour Half a pint of Milk Yolk of one Egg One teaspoonful of Anchovy Sauce Toast

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