Veal Creamed
- Veal
- 1 teacup of rich milk
- 1 tablespoon of flour
- 1 tablespoon of butter
- Pepper
- Salt
- Mace
- Onion
Chop cold veal, or cut in small, thin slices, leaving out the stringy part for your stock kettle. If you have a pint of meat, it is enough for handsome dish. Put 1 teacup of rich milk into the tea kettle pail, and when hot, add 1 tablespoon of flour and 1 of butter, rubbed together. LEt it boil up, and then stir in the veal, seasoned with pepper, salt a pinch of mace, and a slice of onion. When hot, pour on a platter edged with leaves of puff pastry, and lay a few on the top of the mince. The leaves can be made of remnants of pastry when you are making pies.
Submitted by Oct 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min