Veal and Almonds

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Cut 1 lb. of very lean veal into dice.
  2. Boil the veal slowly in 1 qt. of water till reduced to 1 pt.
  3. Strain the liquid and skim off any fat that arises.
  4. Blanch 18 sweet almonds, pound them, and rub all together through a sieve.
  5. Take it warm or cold.
Original Text
Veal and Almonds. Cut 1 lb. of very lean veal into dice; boil it slowly in 1 qt. of water till reduced to 1 pt.; strain it, and should a particle of fat arise, skim it off. Blanch 18 sweet almonds, pound them, and rub all together through a sieve. Take it warm or cold.
Notes
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