Hashed Veal
- Veal
- Gravy
- Lemon-peel
- 1 tablespoonful of lemon pickle
- Flour
- Butter
- 1 teaspoonful of cream
Cut your veal in thin, round slices, the size of half a dollar. Put into a saucepan some gravy, some lemon-peel (cut exceedingly fine), and a tablespoonful of lemon pickle; put it on the stove, and thicken it with flour and butter. When it boils, put in your veal; just before you dish it up, add a spoonful of cream.
Submitted by Aug 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min