Creamed Veal with Spinach

Ingredients

• £ lb. cooked veal
• 1 large cupful cooked spinach
• 2 or 3 hard-boiled eggs
• 1 cupful white sauce
• Seasoning.
• 2 table-sps. browned bread-crumbs
• A little butter.

Method

1. 1

   Trim the veal and cut it in fine shreds, or, if very scrappy, put it through the mincing machine.

2. 2

   Take the remains of some cooked spinach well seasoned with pepper, salt, and a little lemon juice.

3. 3

   Have ready also a cupful of thick white sauce, and 2 or 3 hard-boiled eggs cut in slices.

4. 4

   Grease a pie-dish or fireproof dish, and put the different ingredients into it in layers — first, some of the veal with a little of the spinach over, then a few slices of egg, and some sauce over that.

5. 5

   Repeat these layers until all is in, making the last layer sauce.

6. 6

   Sprinkle the top with browned bread-crumbs, place a few pieces of butter here and there, and place in a moderate oven until thoroughly hot, and nicely browned on the top.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 414. The excerpt below is the record exactly as published.

Creamed Veal with Spinach Seasoning. 2 table-sps. browned bread-crumbs. A little butter. £ lb. cooked veal. 1 large cupful cooked spinach. 2 or 3 hard-boiled eggs. 1 cupful white sauce

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