Veal with Mushroom Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the sauce

milk enough to it for sauce ↝ Milk, NFS [Milk, reduced fat]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of two eggs well beat ↝ Egg, yolk only, raw [Eggs and omelets]
a spoonful of mushroom-pickle ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]

For the dish

Cut the veal into little thin bits ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
garnish with lemon ↝ Lemon, raw [Citrus fruits]

For serving with cold fowl or veal

Cold fowl skinned
the best end of a cold breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]

Instructions (11)

Cut the veal into little thin bits.
Add milk to the veal for sauce.
Grate in a little nutmeg.
Add a very little salt.
Add a little piece of butter rolled in flour.
To half a pint of milk, add the yolks of two eggs well beat.
Add a spoonful of mushroom-pickle.
Stir all together till it is thick.
Pour it into your dish.
Garnish with lemon.
For serving with cold fowl or veal: first fry it, drain it from the fat, then pour this sauce to it.

Original Text

Cut the veal into little thin bits, put milk enough to it for sauce, grate in a little nutmeg, a very little salt, a little piece of butter rolled in flour; to half a pint of milk, the yolks of two eggs well beat, a spoonful of mushroom-pickle, stir all together till it is thick; then pour it into your dish, and garnish with lemon.
Cold fowl skinned, and done this way, eats well; or the best end of a cold breast of veal; first fry it, drain it from the fat, then pour this sauce to it.

Notes

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