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Blanket of Veal

This dish may be prepared, if desired, from a mixture of cooked and uncooked veal. Discard all gristle and hard portions of any roasted veal. Cut in inch squares. To one cup of such meat allow three-quarters of a pound of uncooked breast of veal. Cover the raw meat with hot-not boiling -water. Add any bones from the roast, and two tablespoonfuls of any flavoring vegetables at hand (such as carrots, celery, and turnips, chopped), a sprig of parsley, one bay leaf, one teaspoonful of salt, and one-quarter teaspoonful of pepper. Cover and cook slowly until veal is nearly tender, then add the cold meat, and simmer gently ten minutes longer. Take out the meat and strain the broth.

There should be two cups; if not, make up with boiling water. Melt two tablespoonfuls of butter, stir in two tablespoonfuls of flour, and add the hot broth. When thickened, add one egg yolk beaten up with four tablespoonfuls of cream or rich milk.

Remove from the fire at once, add one tablespoonful of lemon-juice, and pour over the hot meat.. One cup of cooked peas may be added to the sauce if desired. This dish is often called Veau à la Blanquette.