Servings: 4

1 lb. - boneless veal 1 lb. - boneless veal
1 - onion 1 - onion
3 stalks - celery 3 stalks - celery
3 - hard-boiled eggs 3 - hard-boiled eggs
3 tbsp. - butter 3 tbsp. - butter
3 tbsp. - flour 3 tbsp. - flour
½ c. - evaporated milk ½ c. - evaporated milk
⅛ tsp. - mace OR nutmeg ⅛ tsp. - mace OR nutmeg
cooked rice cooked rice
dash - cayenne dash - cayenne
3 tbsp. - sherry 3 tbsp. - sherry
salt salt
black pepper black pepper

Place whole veal, onion, & celery in large stew pot. Cover with cold water & sprinkle with salt. Bring to boil & simmer till meat is very tender.
Cool vegetables & meat in broth.
Remove meat from broth & cut into thin, 2-in. long slivers.
Remove vegetables from broth; then simmer broth down to 1½-c.
Melt butter in top of double boiler; then stir in reduced broth, flour, & evaporated milk. Cook, stirring constantly, till thickened.
Stir mace/nutmeg & cayenne into broth; then stir in salt & pepper to taste.
Remove yolks from eggs, press through sieve, & stir thoroughly into broth.
Cut egg whites into strips, stir into sauce; then stir in cooked veal.
Simmer sauce with meat for 5-mins.; then stir in sherry.
Serve over hot rice.

SOURCE: Donegal Cookbook (This recipe was submitted to the cookbook by Betty J. Wilson.)  SOURCE: Donegal Cookbook (This recipe was submitted to the cookbook by Betty J. Wilson.)