A Sefton, or Veal Custard from Modern Cookery for Private Families by Eliza Acton
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 i...
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Cooking tools:
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Microplane
- Mortar and pestle
- Measuring spoon
- Ladle
- Spoon
Ingredients
- rind, 1 lemon
- little salt and cayenne
- pounded mace, ¼ teaspoonful
- rich veal or game stock, 1 pint
- fresh eggs, 6
- butter, 2 oz.
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