Veal Blanquets

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Roast a Piece of Veal, cut off the Skin and nervous Parts, cut it into little thin Bits, put some Butter into a Stew-pan over the Fire with some chopp’d Onions, fry them a little, then add a Dust of Flour, stir it together, and put in some good Broth or Gravy, and a Bundle of Sweet Herbs season it with Spice, make it of a good Taste, and then put in your Veal, the Yolks of two Eggs beat up with Cream and grated Nutmeg, some chopp’d Parsley, a Shalot, some Lemon-peel grated, and a little Juice of Lemon. Keep it stirring one Way; when enough, dish it up.