Recipes > Meat > Veal > Veal with White Sauce

Veal with White Sauce


  • 1 1/4 pounds of leg of veal
  • piece of mace
  • 1 pint of milk
  • 1 teaspoonful of flour


Buy the veal at ten cents a pound; cut the meat into dice, and place it in a stew-pan with the mace and milk. Place it back of the fire so that it will not burn, and thicken it before serving with the flour.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus