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English cookbook, 1820
Page 228
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Veal Blanguits Mrs Baldwin Aldingham Cut very thin Slices of veal which has been roasted put them into rich white Sauce mix'd as follows - Put into a Sauce Pan about a quarter of a pound of Butter just let it melt and put to it a Spoonful of fine flour a had of garlik - let these Stew five Minutes - then add to it as much good gravy as you want. let it Stew a while then add Cream and let it all stew together two hours - then put in you Slices of veal and a little thick Cream. let it all be quite hot, through but not boil - so dish it and throw over pickles Mushrooms & forcemeat Balls. -
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Veal Blanguits Mrs Baldwin Aldingham Cut very thin Slices of veal which has been roasted put them into rich white Sauce mix'd as follows - Put into a Sauce Pan about a quarter of a pound of Butter just let it melt and put to it a Spoonful of fine flour a had of garlik - let these Stew five Minutes - then add to it as much good gravy as you want. let it Stew a while then add Cream and let it all stew together two hours - then put in you Slices of veal and a little thick Cream. let it all be quite hot, through but not boil - so dish it and throw over pickles Mushrooms & forcemeat Balls. -
Szathmary Culinary Manuscripts and Cookbooks
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