A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Take a teacupful of boiling water in a saucepan
Stir in an even teaspoonful of flour, wet in a tablespoonful of cold water
Let it boil five minutes
Add one-half teaspoonful of black pepper, as much salt and two tablespoonfuls of butter
Let it keep hot, but not boil
Chop the veal fine and mix with it half as much stale bread crumbs
Put it in a pan and pour the gravy over it
Let it simmer ten minutes
Serve this on buttered toast
Modern guidance to help you succeed with this vintage recipe
Creating a slurry by mixing flour with cold water before adding to hot liquid prevents clumping and ensures a smooth gravy through proper starch gelatinization. The bread crumbs absorb excess moisture while extending the veal, creating a cohesive mixture that maintains structure on toast. Simmering rather than boiling allows the flavors to meld while preventing the gravy from breaking and the meat from becoming tough.
The veal and bread crumb mixture can be prepared and refrigerated up to 1 day ahead. Store the gravy separately in an airtight container. When ready to serve, reheat the gravy gently, add the veal mixture, and simmer for 10 minutes as directed.
Store the hash (without toast) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a tablespoon or two of water or stock if needed to loosen the consistency. Do not freeze, as the bread crumbs will become mushy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The veal and bread crumb mixture can be prepared and refrigerated up to 1 day ahead. Store the gravy separately in an airtight container. When ready to serve, reheat the gravy gently, add the veal mixture, and simmer for 10 minutes as directed.
Store the hash (without toast) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a tablespoon or two of water or stock if needed to loosen the consistency. Do not freeze, as the bread crumbs will become mushy upon thawing.
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