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Blanquette of Veal

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Take your veal, which need not be from the fillet or the best cuts.
  2. Cut it into pieces about an inch long and add a little water when putting it into the pan;
  3. salt, pepper and a little nutmeg, and let it simmer for two hours.
  4. When tender, stir in the juice of half a lemon, and then bind the sauce with the yolk of an egg, or, in default of that, with a little flour.
  5. Serve immediately.
  6. You will find that when you wish to bind a sauce at the last minute, egg powder will serve very well.