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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 Cassyjean - Torrington, CT Oct 28, 2009
15 min 30 min 45 min

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