Scollops of Veal with Stewed Mushrooms

Ingredients

• Cut a cushion of veal into scollops
• sufficient broth to cover them
• three spoonfuls of flour
• an ounce of butter
• half a pint of broth
• a gill of sherry
• one pound of well-cleaned fresh mushrooms
• a teaspoonful of finely chopped parsley
• the juice of half a lemon

Method

1. 1

   Cut veal into scollops and simmer in broth until done.

2. 2

   Brown flour in butter, moisten with broth and sherry, season, and add mushrooms.

3. 3

   Simmer, then dish scollops in a circle, reduce cooking liquor, add mushrooms, parsley, and lemon juice, and pour over scollops.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 110. The excerpt below is the record exactly as published.

SCOLLOPS OF VEAL WITH STEWED MUSHROOMS. Cut a cushion of veal into scollops as for scollops fried ; put them in a saut^-pan with sufficient broth to cover them entirely; season with salt and pepper, and simmer them gently till the scollops are done, which will be in about an hour. Meanwhile brown in a stewpan three spoonfuls of flour with an ounce of butter, by stirring for four or five minutes ; then moisten with half a pint of broth and a gill of sherry; stir and dilute this well; season with a little salt and pepper ; then add to the sauce one pound of well- cleaned fresh mushrooms ; simmer for six or eight minutes. 2 54 PRACTICAL HOUSEHOLD COOKERY, and then draw by the side of the fira When the scollops are cooked dish them up in the form of a circle and keep hot ; skim ofiP the fat from the liqaor in which the scollops were cooked ; reduce it a little over a brisk fire, then add the mushrooms, with a teaspoonf ul of finely chopped parsley and the juice of half a lemon

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