Veal with Sauce

Ingredients

• the veal
• the onion
• cloves stuck in it
• herbs
• Liebig
• 1 lemon
• the butter
• the flour
• the cream
• the yolks
• chopped ham

Method

1. 1

   Put the veal into a stewpan with the onion and cloves, herbs, and Liebig.

2. 2

   Cover with cold water.

3. 3

   Bring to boil.

4. 4

   Skim.

5. 5

   Cook gently for 1.5 hours.

6. 6

   Strain the liquor.

7. 7

   Put meat on a hot dish.

8. 8

   Cook the butter and flour together.

9. 9

   Add the liquor.

10. 10

    Mix the yolks and cream together.

11. 11

    Cook, but do not boil, after the yolks are added.

12. 12

    Pour the sauce over the meat.

13. 13

    Garnish with chopped ham.

As published

This recipe was extracted from Berridge House recipe book (1910), page 41. The excerpt below is the record exactly as published.

1 lemon. Method. — Put the veal into a stewpan with the onion and cloves stuck in it, herbs and Liebig. Cover with cold water. Bring to boil. Skim. Cook very gently i|- hour. Strain the liquor. Put meat on a hot dish. Cook the butter and flour together. Add the liquor. Mix the yolks and cream together. Cook, but do not boil, after the yolks are added. Pour the sauce over the meat. Garnish with chopped ham

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