Knuckle of Veal, white

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 13 days ago
Not a recipe: No

Ingredients (8)

for boiling the veal

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

for the sauce

two or three anchovies
a little mace ↝ Spices, mace, ground [Spices and Herbs]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (2)

Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender.
The sauce to be poured over it, when dished in a little of its own liquor—two or three anchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour.

Original Text

Knuckle of Veal, white.

Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of its own liquor—two or three anchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour.

Notes

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