Fricasseed Veal

Ingredients

• 2 pounds veal
• 2 ounces butter
• 1 tablespoonful flour
• veal gravy, boiling
• mace
• salt
• 0.25 pint cream
• 2 egg yolks
• lemon juice
• 2–3 dozen mushroom buttons
• lemon rind

Instructions

1. Divide the veal into small, thick slices of equal size, ensuring they are quite free from fat, bone, and skin.
2. Dissolve the butter in a wide stewpan over the fire.
3. Just as the butter begins to boil, lay in the veal slices and shake the pan over the fire until the meat is quite firm on both sides, taking care not to allow it to take the slightest colour.
4. Stir in the flour, mixing it well with the veal.
5. Pour gradually onto the veal, shaking the pan often, sufficient boiling veal gravy to almost cover the meat.
6. Stew gently for fifteen to sixteen minutes, or longer should the veal not be perfectly tender.
7. Add a flavouring of mace and some salt.
8. Add the rich cream.
9. Add the egg yolks and lemon juice, observing the directions given for a blanquette of veal.
10. Stew strips of lemon-rind in the gravy at pleasure if desired.
11. Add two or three dozen mushroom buttons twenty minutes before serving, if using.