![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
71
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The remains of cold roast veal, a little butter, flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup.
👨🍳 Method
Cut the veal the same thickness as for cutlets, rather larger than a crown-piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and 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, and 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe to use up some leftover cold roast veal, and I was immediately struck by the simplicity of the technique — a stark contrast to the intricate molding and garnishing that Victorian recipes often call for. The veal slices were first floured and fried, then simmered gently with an onion and mace. I found the slow, gentle cooking to be a revelation; it coaxed a surprising amount of flavor from humble ingredients, and the veal came out tender and infused with a subtle, warm spice. The lemon and sherry in the gravy were a delightful pairing, brightening up the rich, savory notes of the veal and mushrooms. This dish would be perfect for a weeknight cook looking to elevate leftovers into a satisfying meal. Next time, I might experiment with different herbs or a splash of white wine in the gravy, but as it stands, this recipe is a solid, comforting classic.
