Tuesday, July 11, 2017

Veal Terrapin


  • 1 pound of lean veal
  • 1/4 pound veal liver
  • 1tsp of onion juice
  • 4 onion cloves
  • 1tbs butter
  • 1tbs browned flour
  • 2 hard boiled eggs
  • wine glass full of sherry
  • red pepper and salt


  1. Add veal, veal liver, onion juice, and cloves to a pot.
  2. Cover with water and boil until tender. 
  3. When cold, cut meat and liver into small pieces. 
  4. Thicken water they were boiled in with butter rolled in browned flour. 
  5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
  6. Add sherry and season with salt and pepper to taste.
  7. Heat and serve in chafing dish.
Prepared by Tanner Frasier
July 11, 2017

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