Veal a la King

I know you love  everything retro and homey and this is similar to your favorite homestyle recipe…chicken à la king…but with the fine dressing up of veal! Company’s coming and you know you want to serve this!

Veal à la King

1 lb. boneless veal
¾ teaspoon salt
1 cup celery, diced
2 tablespoons chopped green pepper
¼ cup butter or margarine
6 tablespoons flour
14½ oz. can evaporated milk
1½ cups veal stock (see below)
2 hard-cooked eggs, diced
1 tablespoon chopped pimiento
Salt and pepper to taste
Wipe meat with damp cloth; place in saucepan, add salt and barely cover with boiling water. Cover kettle and simmer gently from 1 to 1½ hours or until meat is just tender. Drain, saving broth. Cut meat into ½-inch dice. Sauté celery and green pepper in the butter 5 minutes, or until just soft; then stir in flour until smooth. Measure veal stock, adding water if necessary to make 1½ cups, then add evaporated milk to butter -flour mixture. Cook over moderate heat, stirring constantly until sauce boils and thickens. Add veal, eggs, pimiento and seasonings. Reheat thoroughly and serve on toast, in patty shells, or on crisp fried noodles. 5 servings.  The Modern Family Cookbook


  1. No, no, no,no!!!

  2. No, no, no,no!!! Not veal!!!

  3. I know. Veal. sigh.

  4. LOL!

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