Fricasseed Veal from Modern Cookery for Private Families by Eliza Acton
Divide into small, thick, handsome slices of equal size, about a couple of pounds of veal, quite free from fat, bone, and skin; dissolve a couple of ounces of butter in a wide stewpan, and just as ...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- veal
- flour
- butter
- egg-yolks
- lemon-juice
- blanquette of veal
- lemon-rind
- veal-gravy
- mace
- salt
- rich cream
- mushroom-buttons
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