Florence White

Savoury Veal

This is a Shrewsbury dish. E. C.

Preparation info
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
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By Florence White

Published 1932

  • About

Ingredients

  • Flour in a dredger
  • salt 2 teaspoonfuls
  • pepper ½ teaspoonful

Method

  1. Wring a clean pudding-cloth out of boiling water.
  2. Dust it with flour, and then sprinkle it with the salt and pepper, powdered sage and sweet marjoram.
  3. Wrap the veal up in this.
  4. Steam for about 1½ hours, or until done and tender.
  5. Take off the cloth.
  6. Brush meat over with butter, dust with flour.
  7. A