Veal with Lemon Pickle

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

veal in thin round slices, the size of a half crown ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon peel cut exceeding fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sippets

Instructions (6)

Cut your veal in thin round slices, the size of a half crown.
Put them into a saucepan, with a little gravy and lemon peel cut exceeding fine, a tea-spoonful of lemon pickle.
Put it over the fire, and thicken it with flour and butter.
When it boils put in your veal.
Just before you dish it up put in a spoonful of cream.
Lay sippets round your dish, and serve it up.

Original Text

CUT your veal in thin round slices, the size of a half crown, put them into a saucepan, with a little gravy and lemon peel cut exceeding fine, a tea-spoonful of lemon pickle, put it over the fire, and thicken it with flour and butter; when it boils put in your veal, just before you dish it up put in a spoonful of cream, lay sippets round your dish, and serve it up.

Notes

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