Terrapin Veal

Ingredients

• two pounds of veal cut from the leg
• six hard-boiled eggs
• half a pint of cream
• half a pint of stock or water
• two large tablespoonfuls of butter
• one large tablespoonful of flour
• half a tablespoonful of chopped onion
• a tablespoonful of mushroom ketchup
• a piece of cinnamon about half an inch long
• a teaspoonful of lemon juice
• a clove
• a slight grating of nutmeg
• a teaspoonful of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Cook onion and butter for 5 minutes.

2. 2

   Add veal and brown.

3. 3

   Stir in flour, then gradually add stock.

4. 4

   Add seasonings in muslin.

5. 5

   Simmer for 2 hours.

6. 6

   Remove spices, add cream and chopped eggs, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 137. The excerpt below is the record exactly as published.

Terrapin Veal. - The list of materials is long, yet the dish is worth it : two pounds of veal cut from the leg, six hard-boiled eggs, half a pint of cream, half a pint of stock or water, two large table-spoonfuls of butter, one large table- spoonful of flour, half a table-spoonful of chopped onion, a table-spoonful of mushroom ketchup, a piece of cinna- mon about half an inch long, a teaspoonful of lemon juice, a clove, a slight grating of nutmeg, a teaspoonful of salt, and one-eighth of a teaspoonful of pepper

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