To toss up cold veal white is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of left-over cooked veal warmed in milk that's thickened with a flour and butter roux along with an egg liaison. The full recipe is presented here and I hope you enjoy this classic British version of: To toss up cold veal white.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To toſs up cold veal white
CUT the veal into little thin bits, put milk enough to it for ſauce, grate in a little nutmeg, a very little ſalt, a little piece of butter rolled in flour ; to half a pint of milk, the yolks of two eggs well beat, a ſpoonful of muſhroom-pickle, ſtir all together till it is thick ; then pour it into your diſh, and garniſh with lemon.
Cold fowl ſkinned, and done this way, eats well ; or the beſt end of a cold breaſt of veal ; firſt fry it, drain it from the fat, then pour this ſauce to it.
Modern Redaction
Ingredients:
left-over cooked veal
freshly-grated nutmeg, to taste
salt, to taste
2 tsp butter mixed to a paste with 1 tbsp plain flour
300ml milk
2 egg yolks
1 tbsp mushroom pickle
lemon wedges, to garnish
Method:
Remove the veal from the bone and cut into thin strips. Place in a pan and pour in the milk. Season to taste with nutmeg and salt then bring to a simmer and cook until the meat is warmed through.
Add the butter and flour mix a little at a time, then beat in the mushroom pickle. Bring to a simmer then take off the heat. Beat the egg yolks in a bowl, add a ladle of the milk stock to temper then pour the egg mixture into the pan.
Stir to combine, then put back on the heat and bring to a simmer (do not boil). When thickened, take off the heat, turn into a bowl, garnish with lemon wedges and serve.
