Cookery for the diabetic / by W.H. & Mrs. Poole.

  • Poole, W. H.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs. Poole. Source: Wellcome Collection.

    39/96 page 27
    Ragout of Veal. Slices of cold roast veal; a large cupful of gravy ; pepper, salt, and mace ; juice of a small lemon ; two dessertspoonfuls of ketchup ; sausage meat in balls (see page 16). Fry the slices of veal lightly in butter. Make a good gravy of the veal bones and trimmings, and put it in a stew-pan with the butter in which the veal has been fried. Add the pepper, salt, and mace, and let it simmer for about half an hour ; then stir in a piece of butter, the ketchup and lemon juice ; boil for five minutes and serve. Balls of fried sausage meat may be arranged round the dish. Stewed Sweetbreads. One or two sweetbreads ; a pint of veal broth ; marjoram, mace, pepper, and salt ; yolks of two eggs. Soak the sweetbreads in warm water, and then put them into a stew-pan with the veal broth, pepper, salt, mace, and a little marjoram, and let them stew for rather more than half an hour. When done place the sweetbreads on a dish ; add the yolks of the eggs, well beaten, to the gravy, and pour it over the sweetbreads. Sweetbreads with Oysters. Quarter the sweetbreads after they have been soaked and blanched, and put them into a stew-pan
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