Veal, Cold, To Bagout

Ingredients

• the white part of the cold veal
• a small piece of brown thickening
• a small slice of butter
• pepper
• mace or nutmeg
• anchovy, or mushroom powder

Method

1. 1

   Cut the veal into small round cutlets about a third of an inch thick.

2. 2

   Break up the bones and make a gravy with them, thickening it with brown thickening or butter.

3. 3

   Season the gravy and flour the veal slices.

4. 4

   Fry them in hot fat until browned, drain, place on a dish, pour the gravy over, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2113. The excerpt below is the record exactly as published.

Veal, Cold, To Bagout.— Cut the white part of the cold veal into small round cutlets about the third of an inch thick, and free from VEA ( 1037 ) VEA skin and gristle. Break up the bones of the veal, and with them, the skin and trimmings of the meat, and any flavouring ingredients that may be chosen, make a little good gravy. Strain this, and thicken it with a small piece of brown thickening, or with a small slice of butter. Season the gravy rather highly with pepper, mace or nutmeg, and anchovy, or mushroom powder

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