The Victorian Way

Currently Playing: How to Make Veal Hash with Potato Croquettes — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp This month, Mrs Crocombe shares a recipe which is an ideal way to use up the remains of a roast dinner and avoid any waste. A delicious luncheon dish of veal hash with potato croquettes. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 1 roast veal (or other red meat) joint • 20-30 small mushrooms • 100g pressed tongue • 1tsbp flour • 1tbsp butter • 150ml stock • 150ml cream • 1tsp mushroom catsup • 2 egg yolks • Lemon wedges • Potato croquettes METHOD 1. Slice the veal joint thinly, then cut pieces out of the slices using a shaped cutter 2. Repeat with the pressed tongue 3. Cut the mushrooms into halves 4. Make a roux of flour and butter in a heated pan 5. Once mixed, add a hot stock and combine 6. Add the cream 7. Whisk two egg yolks and add the sauce to them 8. Season the sauce with salt, pepper and mushroom catsup 9. Add in the mushrooms, veal and tongue — holding some back for decoration — and mix together 10. Serve on a dinner plate with the extra meat shapes to decorate. Add the croquettes around the outer edge and a little parsley. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5 CHAPTERS 00:00 Introduction 00:39 For this recipe, you will need... 01:10 Preparing the veal 03:30 Preparing the tongue 04:13 Preparing the mushrooms 05:04 Making the gravy 07:39 Making the hash 09:15 Decoration 11:20 The final dish