Breast of Veal

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 (12)

Breast of Veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
scallions
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some good stock broth ↝ Soup, broth [Soups, broth-based]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
some milk ↝ Milk, NFS [Milk, reduced fat]
a very little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

parboil the breast of veal
turn it a few times over the fire with a bit of butter, a bunch of parsley, scallions, some mushrooms, truffles, and morels
shake in a little flour
moisten with some good stock broth
when the whole is done and skimmed, thicken it with the yolks of three eggs beat with some milk
before it is served, add a very little lemon juice

Original Text

Breast of Veal.

To fricassee it like fowls, parboil it; turn it a few times over the fire with a bit of butter, a bunch of parsley, scallions, some mushrooms, truffles, and morels. Shake in a little flour; moisten with some good stock broth; and when the whole is done and skimmed, thicken it with the yolks of three eggs beat with some milk; and, before it is served, add a very little lemon juice.

Notes

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