Veal with White Sauce and Mushrooms

Ingredients

• lib. of lean uncooked veal
• 1 breakfast-cupful of white sauce
• 1 saltspoonful of celery
• 1 saltspoonful of salt
• half that quantity of pepper
• 1 teacupful of mushrooms
• 1 teaspoonful of lemon-juice
• a well-beaten egg

Method

1. 1

   Cut the veal into small pieces, boil in salted water with a slice of onion until tender.

2. 2

   Plunge into cold water.

3. 3

   In a saucepan, combine white sauce, celery, salt, and pepper.

4. 4

   Add veal and mushrooms, heat for five minutes.

5. 5

   Remove from heat, stir in beaten egg and lemon juice.

6. 6

   Serve with a border of potato or garnished with toast.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 186. The excerpt below is the record exactly as published.

lib. of lean uncooked veal into small pieces, put them into a saucepan with salted water and a slice of onion, and boil until quite tender ; then take them out and plunge into cold water to whiten. Put 1 breakfast-cupful of white sauce into a saucepan, and add 1 saltspoonful each of celery, salt, and half that quantity of pepper, to season it ; place the veal in this, and add 1 teacupful of mushrooms cut into quarters. Put the pan on the fire for five minutes, or until the meat and mushrooms are hot, then take it off, and at once add a well-beaten egg and 1 teaspoonful of lemon- juic

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