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Meats  | Time: 3/4 hour
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Ingredients
- The remains of cold roast veal
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a little butter
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flour
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1/2 pint of water
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1 onion
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1 blade of pounded mace
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1 tablespoonful of lemon-juice
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1/2 teaspoonful of finely-minced lemon-peel
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2 tablespoonfuls of sherry
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1 tablespoonful of mushroom ketchup
| Directions
Cut the veal the same thickness as for cutlets, rather larger than a crown-piece
Flour the meat well
Fry a light brown in butter
Dredge again with flour
Add 1/2 pint of water, pouring it in by degrees
Set it on the fire, and when it boils, add the onion and mace,
Let it simmer very gently about 3/4 hour
Flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion
Give one boil, and serve |
Source: The Book of Household Management by Isabella Beeton (1859)
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Sausages, Fried
