To Toss up Cold Veal White

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut the Veal into little thin Bits, put Milk enough to it for Sauce, grate in a little Nutmeg, a very little Salt, a little Piece of Butter rolled in Flour: To Half a Pint of Milk, the Yolks of two Eggs well beat, a Spoonful of Mushroom-pickle; stir all together till it is thick, then pour it into your Dish, and Garnish with Lemon.

Cold Fowl skined, and done this Way, eats well; or the best End of a cold Breast of Veal: First fry it, drain it from the Fat, then pour this Sauce to it.