Veal in White Sauce

Ingredients

• 2 lbs. Neck of Veal
• 2 oz. Butter
• 1 oz. Flour
• Salt and Pepper
• 1 Egg
• I pint Milk
• 1 Onion
• 1 fagot of Herbs
• 1 dozen Peppercorns
• Lemon Juice

Method

1. 1

   Put the butter into a saucepan, and when it is melted stir in the flour and cook well, but do not brown.

2. 2

   Boil the onion, herbs, and peppercorns in the milk, strain them out, pour the milk over the butter and flour, and stir till it boils.

3. 3

   Cut the meat into cutlets, lay them in and simmer very gently till the meat is tender, then take it up and arrange nicely on a dish.

4. 4

   Beat up an egg with a drop or two of lemon juice and a spoonful of gravy or milk.

5. 5

   Pour into the sauce in which the meat was cooked, and stir briskly over the fire until it thickens; strain over the meat, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 210. The excerpt below is the record exactly as published.

VEAL IN WHITE SAUCE. 2 lbs. Neck of Veal 2 oz. Butter 1 oz. Flour Salt and Pepper 1 Egg . . I pint Milk 1 Onion 1 fagot of Herbs 1 dozen Peppercorns Lemon Juice

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