vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Veloute Maigre
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
A meatless version of Veloute.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 88. The excerpt below is the record exactly as published.
Veloute Maigre is of course made without meat. Cut up six ounces of onions, three of carrots, and half an ounce of celery. Fry in two ounces of butter over a low fire, for five minutes only. Add two ounces of flour and fry for five minutes more. Now moisten with a pint of milk and a pint of water, season with a quarter of an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.