Hannah Glasse (1708–1770) is probably the most important cookery writer that no one knows about. Her book, The Art of Cookery was published in 1745 and includes many important recipes, including the first recipe for curry published in English.
There are many recipes in the book and it shows a transition from the previous Elizabethan cookery to what we would consider modern food.
The recipe presented here comes from Hannah Glasse's book and is a frugal recipe for making use of left-over white meat so that it can be served as a supper dish.
The original recipe, as written in The Art of Cookery is:
To toſs up cold veal white
CUT the veal into little thin bits, put milk enough to it for ſauce, grate in a little nutmeg, a very little ſalt, a little piece of butter rolled in flour ; to half a pint of milk, the yolks of two eggs well beat, a ſpoonful of muſhroom-pickle, ſtir all together till it is thick ; then pour it into your diſh, and garniſh with lemon.
Cold fowl ſkinned, and done this way, eats well ; or the beſt end of a cold breaſt of veal ; firſt fry it, drain it from the fat, then pour this ſauce to it.
To Toss up Cold Veal in White Sauce
This recipe is based on the Celtnet recipe for: how to toss up cold veal white. If this recipe piqued your interest and you would like to read more of Hannah Glasse's recipe you can see the Complete text of Hannah Glasse's Art of Cookery, 1745, here.