A Sefton, or Veal Custard

Preparation info
    • Difficulty


    • Ready in

      25 min

Appears in

By Eliza Acton

Published 1845

  • About


  • rich veal or game stock, 1 pint
  • fresh eggs, 6
  • rind,


Pour boiling, a pint of rich, clear, pale veal gravy on six fresh eggs, which have been well beaten and strained: sprinkle in directly the grated rind of a fine lemon, a little cayenne, some salt if needed,