Sauce for Veal Loaf

Ingredients

• 1 quart of cream or rich milk
• 1/2 teacup of butter
• 1 tablespoon of flour
• season with salt
• season with pepper
• 1/2 can of chopped champignons

Method

1. 1

   Blend butter with flour, boil until thickens, and add champignons before serving.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 41. The excerpt below is the record exactly as published.

easoned with pepper and salt, % cup of tomato cat- sup, y2 cup of black molasses. Into this stir 1 tablespoon of brown sugar, 1 tablespoon of allspice. Pour this on meat and cover with bread crumbs. Baste frequently. Before removing from pan dot it with currant jelly. Pickled Tongue. Wash the tongues, score with a knife, rub with the following mixture: Salt, black pepper and a few whole peppers, some salt- peter, cloves and garlic cut in strips. Put some of the mixture in bottom of a crock, place the tongues in it. Sprinkle a little of mix- ture on top. Add a little water and press down the tongues with a plate, as they must be in the brine. Let them stay 2 weeks, turn occasionally. When ready to use cook same as any other tongue. Nice served hot or cold. A soup plate of salt is enough for 2 tongues in making the brine. Boiled Leg of Mutton. Wash meat and place in a kettle ; cover with boiling water and bring quickly to boiling point; then set on back of range and sim- mer until meat is tender. When half done add 1 dessertspoon of salt. Serve with caper sauce. Pressed Veal. Take 3 pounds of veaj, minced as for Hamburg steak, % onion chopped fine, 4 eggs well beaten, 1 teaspoon salt, 1 teaspoon pepp ^r, 1 teaspoon of nutmeg, 1 teaspoon grated horseradish, 2 tablespoons of cream, 1 tablespoon melted butter, 4 rolled crackers, mix all to- gether; put in pan. Bake V/2 hours. Boiled Backbone. ' Wash backbone and sprinkle with pepper and salt ; put a plate in bottom of pot and put in the backbone with enough col«i water to cover it. It requires about 3 hours to cook; 15 minutes before it is done drop in some dumplings, which are to be served with the backbone. Dumplings — Take % pint of flour, mix with buttermilk and a pinch of soda. Roll very thin; cut into blocks with a knife. Veal Loaf. One and one-half pounds of raw veal, ^ pound of fresh raw pork, 14 pound of butter, 1 cup of bread crumbs, a dash of minced onion, 1 teaspoon of chopped parsley, % grated nutmeg, pepper and salt, 3 yolks and 4 whites of eggs beaten together. Run meat through a grinder. Take bread crumbs and make into panada with stock or water. Add to it the eggs, butter and seasoning. When it leaves 70 KENTUCKY BECEIPT BOOK. side of saucepan it is done. When cold add to meat and mix well. Grease mold with butter and flour it; then make a hole in the center of loaf and put in % coflfee cup of chopped champignons. Cook 2 hours. Serve hot with this sauce. Sauce. One quart of cream or rich milk, % teacup of butter, blended with 1 tablespoon of flour; season with salt and pepper. Boil until it thickens. Just before serving add ^ can of chopped champignons

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