Time: 3/4 hour

  1. The remains of cold roast veal
  2. a little butter
  3. flour
  4. 1/2 pint of water
  5. 1 onion
  6. 1 blade of pounded mace
  7. 1 tablespoonful of lemon-juice
  8. 1/2 teaspoonful of finely-minced lemon-peel
  9. 2 tablespoonfuls of sherry
  10. 1 tablespoonful of mushroom ketchup
  • 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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