Loin of Veal, fricassee of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Well roast a loin of veal, and let it stand till cold.
  2. Cut it into slices.
  3. In a saucepan over the stove melt some butter, with a little flour, shred parsley, and chives.
  4. Turn the stewpan a little for a minute or so, and pepper and salt the veal.
  5. Put it again into the pan, and give it three or four turns over the stove with a little broth, and boil it a little.
  6. Then put three or four yolks of eggs beaten up to a cream, and some parsley shred, to thicken it, always keeping it stirred over the fire till of sufficient thickness; then serve it up.
Original Text
Loin of Veal, fricassee of. Well roast a loin of veal, and let it stand till cold. Cut it into slices; in a saucepan over the stove melt some butter, with a little flour, shred parsley, and chives. Turn the stewpan a little for a minute or so, and pepper and salt the veal. Put it again into the pan, and give it three or four turns over the[155] stove with a little broth, and boil it a little: then put three or four yolks of eggs beaten up to a cream, and some parsley shred, to thicken it, always keeping it stirred over the fire till of sufficient thickness; then serve it up.
Notes
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