A boiled BREAST of VEAL

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (3)

breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a white sauce as before mentioned for the collared one ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (5)

Skewer your breast of veal so that it will lie flat in the dish.
Boil it one hour (if a large one an hour and a quarter).
Make a white sauce as before mentioned for the collared one.
Pour the white sauce over the veal.
Garnish with pickles.

Original Text

A boiled BREAST of VEAL.
SKEWER your breast of veal, that it will
lie flat in the dish, boil it one hour (if a large
one an hour and a quarter) make a white sauce
as before mentioned for the collared one, pour
it over, and garnish with pickles.

Notes

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