Neck of Veal a la Créme from Modern Cookery for Private Families by Eliza Acton
Take the best end of a neck of white and Well-fed veal, detach the flesh from the ends of the bones, cut them sufficiently short to give the joint a good square form, fold and skewer the skin over ...
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Ingredients
- white sauce
- veal
- buttered paper
- butter
- mushrooms
- well-fed veal
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