Veal Broth with Vegetables

Ingredients

• joint of veal
• a glass of white wine
• an ounce of butter
• four ounces of minced onion
• an ounce of flour
• two gills of broth
• a gill of tomato puree
• a tablespoonful of grated Parmesan
• a tablespoonful of cream

Method

1. 1

   Melt butter in a stewpan, add minced onion and fry without coloring.

2. 2

   Mix in flour, stir for three minutes, then moisten with broth.

3. 3

   Bring to boil and simmer until onions are soft.

4. 4

   Pass through a sieve, add tomato puree, Parmesan, and cream.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 35. The excerpt below is the record exactly as published.

a glass of white wine. When the meat is done nicely, remove the pan, set the former in a hot dish, brush it over with diluted meat glaze, garnish with vegetables — stuffed tomatoes, for instance — and send it up with this sauce : — Put an ounce of butter in a stewpan, melt it, add four ounces of minced onion ; fry over a low fire, but without colouring, then mix in an ounce of flour, stir for three minutes, and moisten with two gills of broth from the braise : bring to the boil, and simmer till the onions are soft. Now pass all through the hair sieve, finishing with a gill of tomato puree., a table- spoonful of grated Parmesan, and a tablespoonful of cream

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