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Veal with Cucumbers
From Cassell's dictionary of cookery, 1892
Serves 4
Use the same principle to make white or brown sauce if no sauce is available.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2173. The excerpt below is the record exactly as published.
Veal with Cucumbers.— Roast a neck or a loin of veal, or any veal that is left. The leg part is tough and dry, as every one must know. When cold, cut it into scallops, and put it into the sauce blanquette. Take six fine VEG ( 1067 ) VEG cueumters, cut them into qxiarters, pare them about the size of the scallops; then take the parings and some other pieces, which minc^o with a little onion to make a puree. Fry the onions and the trimmings of the cucumbers together in a little butter ; when the cucumbers are entirely melted, moisten with sauce toumee, and stew them on the corner of the stove for an hour; skim off the grease, and rub this sauce through a tamis. Put the other whole cu- cumbers into some sauce tournee, and let them boil till done. Before putting the cucumbers in the sauce, they must be marinaded in a basin with a little salt and a thimbleful of white vinegar; let them remain for half an hour, and then drain them in a clean towel, and put them in the sauce, if you have any ; other- wise, put them in a stewpan with a small bit of butter, a bundle of parsley, and green onions ; fry them gently, then singe them with about a spoonful of fine white flour, and moisten with good broth
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Cook this with the app: pantry check, scaling, and the assistant.