Steamed Veal with Cauliflower

Ingredients

• 2 lbs. fleshy veal
• 1 or 2 sticks celery
• 1 onion
• 2 or 3 cloves
• Pepper and salt
• 1 gill milk
• | pt. stock from veal
• 1 oz. butter
• 1 oz. flour
• 1 or 2 yolks of eggs
• Lemon juice
• 1 cauliflower

Method

1. 1

   Wipe and trim the veal, tie into a neat shape.

2. 2

   Put into a steamer with celery, onion, pepper, and salt.

3. 3

   Add water and steam until tender.

4. 4

   Make a sauce by melting butter, adding flour, cooking, then stirring in milk and stock until boiling.

5. 5

   Cook for 5 minutes, then stir in yolks of eggs, lemon juice, and seasoning.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 373. The excerpt below is the record exactly as published.

Steamed Veal with Cauliflower 2 lbs. fleshy veal. 1 or 2 sticks celery. 1 onion. 2 or 3 cloves. Pepper and salt. 1 gill milk. | pt. stock from veal. 1 oz. butter. 1 oz. flour. 1 or 2 yolks of eggs. Lemon juice. 1 cauliflower

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