Sauce for hashed or minced Veal (No. 361)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

Sauce Base

the bones of cold roast or boiled veal
a pint and a half of broth or water ↝ Soup, broth [Soups, broth-based]
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little grated or finely-minced lemon-peel, or the peel of a quarter of a small lemon, pared as thin as possible ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]

Thickener

a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Finishing

half a lemon ↝ Lemon, raw [Citrus fruits]
toasted bread sippets cut into triangles ↝ Bread, vegetable [Yeast breads]
slices of ham or bacon ↝ Ham [Cold cuts and cured meats]

Reference

No. 361
See No. 511
Nos. 526 and 527
Nos. 526 and 527

Instructions (10)

Dredge the veal bones well with flour.
Put the bones into a stew-pan with a pint and a half of broth or water, a small onion, a little grated or finely-minced lemon-peel (or the peel of a quarter of a small lemon, pared as thin as possible), half a tea-spoonful of salt, and a blade of pounded mace.
To thicken, rub a table-spoonful of flour into half an ounce of butter.
Stir the flour and butter mixture into the broth.
Set the stew-pan on the fire and let it boil very gently for about half an hour.
Strain the mixture through a tamis or sieve.
Put the strained sauce to the veal to warm up by placing the stew-pan by the side of the fire.
Squeeze in half a lemon.
Cover the bottom of the dish with toasted bread sippets cut into triangles.
Garnish the dish with slices of ham or bacon.

Original Text

Sauce for hashed or minced Veal.—(No. 361. See No. 511.)

Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stew-pan with a pint and a half of broth or water, a small onion, a little grated or finely-minced lemon-peel, or the peel of a quarter of a small lemon, pared as thin as possible, half a tea-spoonful of salt, and a blade of pounded mace; to thicken it, rub a table-spoonful of flour into half an ounce of butter; stir it into the broth, and set it on the fire, and let it boil very gently for about half an hour; strain through a tamis or sieve, and it is ready to put to the veal to warm up; which is to be done by placing the stew-pan by the side of the fire. Squeeze in half a lemon, and cover the bottom of the dish with toasted bread sippets cut into triangles, and garnish the dish with slices of ham or bacon. See Nos. 526 and 527.

Notes

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