Rolled Veal

Ingredients

• Put a pint of white stock
• an onion in which two cloves have been stuck
• a blade of mace
• salt
• and pepper
• Melt an ounce of butter
• two large tablespoonfuls of flour
• pour in sufficient milk
• about two pounds of fillet of veal

Method

1. 1

   Boil stock with onion, mace, salt, and pepper.

2. 2

   Melt butter, mix in flour, add stock gradually, simmer, then add milk.

3. 3

   Spread veal with sausage meat, roll, fry, and cook in sauce for three hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 158. The excerpt below is the record exactly as published.

Rolled Veal. Put a pint of white stock (or water) into a saucepan with an onion in which two cloves have been stuck, a blade of mace, salt and pepper to taste, and let it boil gently for half an hour. Melt an ounce of butter in a stewpan and stir in gradually two large tablespoonfuls of flour, and when it is well mixed add the stock by degrees; let it boil up and simmer for five min- utes, then pour in sufficient milk to make the sauce white and slightly thinner; strain it and put it aside until it is required. Spread about two pounds of fillet of veal

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