To Dress Cold Calf’s Head or Veal a la Mâitre D’hotel (Good)

English Receipt

Preparation info
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Appears in

By Eliza Acton

Published 1845

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  • Sufficient cold calf’s head, or meat, for a dish
  • butter, 2 oz.
  • flour, 1


Cut into small delicate slices, or into scollops of equal size, sufficient cold calf’s head or veal for a dish. Next knead very smoothly together with a knife two ounces of butter, and a small dessertspoonful of flour; put these into a stewpan or well tinned saucepan, and keep them stirred or shaken