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(Vegetables) - (The Art Of Living In Australia)

2 lbs. Neck of Veal--10d.

2 oz. Butter--1 1/2d.

1 oz. Flour

Salt and Pepper

1 Egg--1d.

3/4 pint Milk--2d.

1 Onion

1 fagot of Herbs

1 dozen Peppercorns

Lemon Juice--1d.

Total Cost--1s. 31/2 d.

Time--One Hour and a Half.

Put the butter into a saucepan, and when it is melted stir in
the flour and cook well, but do not brown. Boil the onion, herbs, and
peppercorns in the milk, strain them out, pour the milk over the butter
and flour, and stir till it boils. Cut the meat into cutlets, lay them
in and simmer very gently till the meat is tender, then take it up and
arrange nicely on a dish. Beat up an egg with a drop or two of lemon
juice and a spoonful of gravy or milk. Pour into the sauce in which the
meat was cooked, and stir briskly over the fire until it thickens;
strain over the meat, and serve.
A few very small fat rashers of bacon rolled up and fried are a great
improvement to this dish.

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