Creamed Veal

Ingredients

• ½ lb. cooked veal
• 1 oz. butter
• 1 table - sp. chopped onion
• 1 dessert-sp. flour
• ½ pt. white stock
• A bunch of herbs
• Salt
• Pepper
• 2 or 3 table-sps. cream
• ½ lemon
• 1 hard-boiled egg

Method

1. 1

   Melt the butter in a saucepan, put in the chopped onion, and cook it a few minutes without allowing it to brown.

2. 2

   Add the flour and cook it a minute or two, then pour in the stock and stir until boiling.

3. 3

   Season with white pepper and salt, put in the bunch of herbs, and let this sauce simmer slowly for 15 minutes.

4. 4

   Then strain it into another saucepan, and add the veal finely minced.

5. 5

   Heat thoroughly without letting it boil, and add the cream and a squeeze of lemon juice at the last.

6. 6

   Serve the mince in a hot dish, and garnish with small pieces of hard-boiled egg and cut lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 413. The excerpt below is the record exactly as published.

Creamed Veal £ lb. cooked veal. 1 oz. butter. 1 table - sp. chopped onion. 1 dessert-sp. flour. £ pt. white stock. A bunch of herbs. Salt. Pepper. 2 or 3 table-sps. cream. £ lemon. 1 hard-boiled egg. Melt the butter in a saucepan, put in the chopped onion, and cook it a few minutes without allowing it to brown. Add the flour and cook it a minute or two, then pour in the stock and stir until boil- ing. Season with white pepper and salt, put in the bunch of herbs, and let this sauce simmer slowly for 15 minutes. Then strain it into another saucepan, and add the veal finely minced. Heat thoroughly without letting it boil, and add the, cream and a squeeze of lemon juice at the last. Serve the mince in a hot dish, and garnish with small pieces of hard-boiled egg and cut lemon. Time to cook, about £ hour. Sufficient for 3 or 4 persons. 1064. Fricasse6 of Cooked Veal | lb. cold cooked veal. £ pt. veloute sauce. Salt. Pepper. A pinch of nutmeg. 1 dessert-sp. chopped parsley. Juice of £ lemon. 2 yolks of eggs. Rolls of bacon. Croutons of pastry or fried bread. Cut the remains of cooked veal into small neat pieces, free from skin and gristle. Warm the veloute sauce (see Recipe 673), and put the meat into it. Season with white pepper, salt, and a pinch of nutmeg. Let all warm for a short time without boiling, then just before serving stir in the yolks of eggs mixed with the strained lemon juice and the finely chopped parsley. Serve in a hot entree dish, and garnish with small rolls of bacon and a few pretty croutons. Sufficient for 3 or 4 persons. 1065. Scrambled Veal and Tomatoes £ lb. cooked veal.

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