Fricasseed Veal

Ingredients

• a couple of pounds of veal
• a couple of ounces of butter
• a tablespoonful of flour
• a quarter-pint of rich cream
• a couple of egg-yolks
• a little lemon-juice
• a flavouring of mace
• some salt
• Two or three dozens of mushroom-buttons

Method

1. 1

   Cut veal into small slices.

2. 2

   Melt butter in a stew pan, add veal, and cook until firm without browning.

3. 3

   Stir in flour, then add boiling veal gravy to cover.

4. 4

   Stew gently for 15-16 minutes.

5. 5

   Add mace, salt, cream, egg yolks, and lemon juice.

6. 6

   Optionally, add mushroom-buttons 20 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 221. The excerpt below is the record exactly as published.

FRICASSEED VEAL. Divide into small, thick, handsome slices of equal size, about a couple of pounds of veal, quite free from fat, bone, and skin ; dissolve a couple of ounces of butter in a wide stew pan, and just as it begins to boil lay in the veal, and shake it over the fire until it is quite firm * Fleurons , flowers, or flower-like figures, cut out with tin shapes. 232 MODERN COOKERY. [chap. xi. on both sides , but do not allow it to take the slightest colour. Stir in a tablespoonful of flour, and when it is well mixed with the cutlets, pour gradually to them, shaking the pan often, sufficient boiling veal-gravy to almost cover them. Stew them gently from fifteen to sixteen minutes, or longer should they not be perfectly tender. Add a flavouring of mace, some salt, a quarter-pint of rich cream, a couple of egg-yolks, and a little lemon -juice, observing, when the last are added, the directions given for a blanquette of veal, page 229. Strips of lemon-rind can be stewed in the gravy at pleasure. Two or three dozens of mushroom-buttons

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