Gravy, Veal for White Sauce

Ingredients

• one pound of lean ham
• two pounds of the neck, or the fleshy part of the knuckle of veal
• a quarter of a pint of good broth
• two pints of good broth

Method

1. 1

   Boil the ham and veal quickly at first, then gently until the meat begins to glaze.

2. 2

   Add broth gradually and simmer for two hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 647. The excerpt below is the record exactly as published.

one pound of lean ham at the bottom of a sauce- pan, with two pounds of the neck, or the fleshy part of the knuckle of veal, cut into two or three pieces. Cover them with a quarter of a pint of good broth, and boil, rather quickly at first, and afterwards very gently, until the meat begins to glaze. Pierce the meat once or twice with a skewer, and shake the pan frequently to prevent burning. "Vilien the glaze is lightly brown, add, gradually, two pints of good broth; and simmer gently fo^^ two hours. If it is wished to flavour the gravy, an onion and a GRA { 278 ) GRE bunch of i)arsley may be stewed with the broth ; but if it is intended to be put aside for future use. neither vej^etables nor seasoning should be added. Probable cost, 3s. Sufficient for a pint and a half of gTavy. Gravy,Veal, for White Sauce

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