Creamed Veal

Ingredients

• Cut cold veal in thin slices
• 1 tablespoonful of flour
• 1 tablespoonful of butter
• 1 cup of warm milk
• season with salt
• pepper
• a small pinch of mace
• a little onion juice

Method

1. 1

   Melt butter, add flour, then warm milk, boil, season, add veal, and serve on a platter.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 32. The excerpt below is the record exactly as published.

tablespoonful of flour over them ; dilute with jT-^^^ a little cream. Season with salt, pepper and iv~ '\. 1 nutm^; stir and boil a few minutes; add V^y J the eggs; heal hot without boiling. 28. — Calf's Tongue with Tomato Sauce. Take two calves' tongues, soak them in warm water for an hour ; drain and parboil for ten minutes ; cool, pare and scrape the white skin off. Into a saucepan put i table- spoonful of flour ; stir into it gradually i cup of water. When it boils, add i wine-glass of vinegar, i bunch of parsley and an onion with three cloves stuck in it. Cover and cook slowly for an hour. Drain on a cloth ; dish up and serve with tomato sauce over it. The tongue can be boiled the day before and then reheated for breakfast, and the tomato sauce made and poured over. 29.— Broiled Striped Bass. Wash and clean the fish ; cut it open on one " ■[ sweet oil and broil for fifteen ; with the following sauce : TEL Sauce. — Take i table- ter and knead into it i table- 120 September. spoonful of fine chopped parsley, and a. squeeze of lemon juice. 30. — Currant Jelly Fritters and Cold Duck. Cut slices of bread and spread thickly with curratit jelly ; put two tc^ether, press gently, but do not let the jelly squeeze out ; cut them with a fancy cutter; dip in batter and fry quickly in hot lard. Pile slices of cold duck neatly in the centre of a platter and lay the fritters around in a circle. OCTOBER. I. — Minced Beef. Put butter the size of an egg into a sauce- pan. When it is melted fry a sliced onion until light brown ; add i cup stock, i bunch fine chopped parsley; stir in ) lablesixionful of chutney sauce and 2 cups of beef chopped fine ; let it get very hot, but not boil. Serve with toast points. 2. — Sausage Roll. Make a dough as for baking powder biscuit ; roll out and cut in large rounds with a biscuit cutter; lay sausage meat on half of each piece ; turn the other half over and pinch together ; bake J4 an hour. Serve with brown sauce, poured around. 3.— Fried Fish. Clean and wash the fish ; roll in corn- meal ; sprinkle with salt and pepper and fry in pork fat. 0= October. 4.— Chicken Tarts. Chop cold chicken very fine and season to taste. Boil an onion and i qt. of milk; when it is scalding hot, take out the onion and thicken with a teaspoonful of flour; wet with cold milk. When it has boiled, add z cups of chopped chicken. Serve in patty 5.— Breakfast Veal. Butter a. small dish very thoroughly, and fill it with layers of stewed veal and bread crumbs ; season with salt, pepper and a little nutmeg. Put a little gravy in and cover the top with bits of butter. Do not have it very moist. Bake for about 20 minutes and turn out on a platter and garnish with parsley. 6. — Chicken Terrapin. Chop together i qt. of cold chicken, 3 hard-boiled eggs and the chicken liver if you have it ; season with salt, pepper and nutmeg. Into a frying-pan put 3 tablespoonfuls of but- ter ; when melted, add 2 of flour and stir until smooth; add gradually i cupful of chicken stock ; stir well for three minutes ; llien add i cupful of cream all but 4 tabk- October. spoonfuls J stir a minute and add the chicken mixture. Simmer for lo minutes. Inio this stir the well-beaten yolks of z eggs and the remaining cream. Stir i minute; add 4 tablespoonfub of sherry and i teaspoonful of lemon juice. Serve at once. 7.— Stewed Lamb and Mint Sauce. Cut cold lamb into 2 inch pieces. Into a saucepan put i tablespoonful of butter and fry the meat until slightly browned ; add i cup of hot water and let simmer 10 minutes. Take out the meat and place on a hot platter. Add ^ of a cupful of very fine chopped mint, ^ a cupful of vinegar, and a lea- spoonful of sugar J let simmer for 5 minutes and pour over the meat. 8.— Chicken in Shells. Chop cold chicken into dice and mix with a hot cream sauce. Turn into the shells and ■Jii sprinkle crumbs over them and brown in a lot oven. Serve immediately. 9. — Cheese Omelet. Put I tablespoonful of butter into a frying- pan, and when heated add 10 well-beaten October. eggs and 2 tablespoonfuls of grated Swiss cheese, a pinch of salt and pepper. When done turn out carefully on a hot platter and dust the top with a little grated Parmesan cheese. Put back in the oven for 2 seconds and serve. 10. — Stewed Calf's Liver. Wash and cut a calfs liver in slices. Into a deep saucepan put i turnip, i carrot, 1 stalk of celery and i onion (all sliced) ; lay the liver on top of the v^etables, sprinkle salt and pepper over all and pour on a pint of boiling water ; cover and let stew until ilie liver is tender. When done lake out the liver and put it on a hot platter; strain the gravy and thicken with i tablespoonful of butter and 1 of browned flour ; stir, and when it boils take from the fire and pour over the II. — Turkey Legs wnth Chestnut Puree. Broil the second joints of the turkey, and if more is required slices of the white meat (dipped in olive oil first). Make the follow- ing sauce : Put i pt. of shelled chestnuts into a pint of white soup stock ; season with white 125 October^ pepper, nutmeg, yi teaspoonful of sugar and a small piece of butter; cover and cook slowly for y^ an hour. Press through a sieve and pour over the meat. 12. — Italian Croquettes. Fry 2 tablespoonfuls of fine chopped shal- lots in 2 of butter; add to it i lb. of fine chopped beef and half a pound of stale bread which has been softened with a little cold broth, salt and pepper, a little chopped pars- ley and the yolks of 4 eggs ; stir on the fire until nearly boiling ; turn on to a platter ; when cool form into croquettes, dip in tgg and crumbs and fry. 13. — Creamed Veal. Cut cold veal in thin slices. Into a sauce- pan put I tablespoonful each of flour and but- ter ; stir smooth ; add gradually i cup of warm milk ; let it boil up, and season with salt, pepper, a small pinch of mace, and a little onion juice. Put in the veal, and when hot turn out on a platter. 14. — Spanish Eggs. Boil I cupful of rice until tender ; season with celery salt and a little pepper ; add i 1^^ October* tablespoonful of butter.

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