Veal Steak

Ingredients

• four or five young onions minced fine
• a large teaspoonful of tomato catsup
• a lump of butter the size of an egg
• a little thyme or parsley
• a small teacupful of broth
• a half-glass of wine
• a spoonful of browned flour

Method

1. 1

   Broil veal steaks over a clear fire, turning frequently.

2. 2

   In a saucepan, combine minced onions, tomato catsup, butter, thyme, and broth.

3. 3

   Stew together, thickening with browned flour.

4. 4

   Pour over the cooked steaks with a bit of butter.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 74. The excerpt below is the record exactly as published.

Veal Steak. (American Recipe.) This should be thinner than beefsteak, and be done throughout. Few persons are fond of raw veal. Broil upon a well-greased gridiron over a clear fire, and turn frequently while the steaks are cooking. Put into a saucepan four or five young onions minced fine, a large teaspoonful of tomato catsup, or twice the quantity of stewed tomato, a lump of butter the size of an Qgg, and a little thyme or parsley, with a small teacupful of broth. Let them stew together while the steaks are broiling, thickening before you turn the gravy out, with a spoonful of browned flour. Add, if you please, a half-glass of wine

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