Blanquette Of Veal Recipe

Twenty-five Cent Dinners For Families Of Six

Put the pieces of veal saved for this dish into

enough cold water to cover them, together with a tablespoonful of salt

and one cent's worth of soup greens, the onion being stuck with ten

cloves; skim occasionally whenever any scum rises, and simmer until the

meat is tender, which will be in half or three quarters of an hour; then

take up the meat in a colander, and run some cold water over it from the

faucet; strain the pot-liquor, and let it boil again; mix together over

the fire one tablespoonful of butter, (cost two cents,) and two of

flour; when they are smooth add one quart of the boiling broth to them,

season with a teaspoonful of salt, quarter of a level teaspoonful of

white pepper, and quarter of a nutmeg grated; mix the yolks of two eggs,

(cost two cents,) with about a cupful of the broth, and stir them into

the rest; then put in the veal, and heat and serve it, with a quart of

boiled potatoes, (cost three cents.) The dinner will cost about thirty

cents.