Gravy for Minced Veal, Cheap
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 4d. per pint. Sufficient for three-quarters of a pint.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 641. The excerpt below is the record exactly as published.
Gravy for Minced Veal, Cheap.— Put the trimmings and bones of tlio veal into a saucepan, with as much water as will cover them. With a pint of water put a small onion, half a tea-spoonful of finely-minced lemon-rind, a small sprig- of tii\-nu', a blade of mace, and half a tea-spoonful of salt. Stow gently for an hour, then strain the gi'avy, thicken it with a little flom- and butter, and add a tablo-spoonful of cream or mil
Cook this with the app: pantry check, scaling, and the assistant.