Hash From Calf

For the hash of veal cook meat in salted water until very soft, then mince twice. Heat butter, roast flour in it until light yellow. Pour in milk and vegetable soup. Let it boil away very well while stirring constantly.

Add meat while stirring and season with salt and nutmeg. Briefly boil the hash from the veal and mix in the parsley.

Preparation Tip:

You are welcome to use beef broth for the hash of veal.

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