Blanquette of Veal, 2 (to use up cold cooked veal)

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is very good when I make it. My mother’s rather bad cook used to try and make it; my mother said that her family in Cornwall had always done veal like this, as cold veal was so dull, and she could make it better herself, but the cook would leave.

If the joint is stuffed, the stuffing may be rolled into small balls, fried quickly for 3 minutes and served round the edges of the dish of blanquette of veal.