1 tea -sp. chopped parsle✪ Stewed Knuckle of Veal with Ricey
Wipe the meat and put it into a saucepan with
hot water to cover it. Bring to the boil and skim
well. Add the onions and celery prepared and
cut in small pieces, season with pepper and salt,
and stew slowly for 1 hour. Then add the rice,
well washed, and cook for 1 hour longer. When
ready, serve the meat on a hot dish with the vege-
tables and rice round, and sprinkle with chopped
parsley.
Time to cook, about 2 hours. Sufficient for
4 to 6 persons. Probable cost. Is. lOd. to 2s. 6 d.
it is not too fat, and not too dry. There is no
occasion to buy such an expensive part as the
fillet. If the breast is chosen, it is a good plan to
ask the butcher to crack the bones before sending
it home. Wipe the meat and cut it in convenient-
sized pieces, and if wished very white, soak it for
an hour in boiling water, then drain and dry.
A blanquette is supposed to be very white, and to
obtain this effect some cooks soak the meat for
several hours, but this is bound to be at the expense
of the taste. Melt the butter, or any good white
fat, in an earthenware or lined saucepan, put in
the pieces of meat and let them cook for a few
minutes without browning. Then remove the
meat, mix the flour with the fat in the pan, and
cook it a minute or two, but always without brown-
ing. Now add the warm water by degrees and
stir until boiling. Season with white pepper, salt,
a pinch of nutmeg, and a bouquet garni. Return
the meat, cover the saucepan, and cook slowly for
1 hour. Then add a few small white onions, or
some Spanish onion cut in very thin slices, and
continue the cooking an hour longer, or until the
veal is quite tender. Just before serving, add the
yolks of eggs and lemon juice. Mix them together
in a small basin, add to them by degrees a little of
the sauce from the veal, then turn them into the
saucepan and stir quickly. Taste the sauce to
see that it is well seasoned, but do not allow
it to boil again. Serve the pieces of meat on
a hot dish, piling them rather high in the centre,
arrange the onions round, mask all with the sauce,
and garnish with some neatly-shaped croutons of
fried bread or fleurons of pastry.
Notes. — A few button mushrooms may be added
to the above if wished, and the sauce can be made
richer by the addition of a little cream.
Time to cook, about 2 hours. Sufficient for
5 or 6 persons. Probable cost, 2s. to 2s. 6 d.
944. Browned Knuckle of Veal
3 lbs. knuckle of veal.
1 yolk of egg.
Bread-crumbs.
Seasoning.
1 oz. butter. 1 oz. flour.
1 pt. veal broth.
Juice of £ lemon.
Rolls of bacon✪ Browned Knuckle of Veal
Cook a knuckle of veal as in last recipe, omitting
the rice. When tender lift it out and remove as
much of the bone as possible. Fold into a neat
shape and fix with a skewer. Then brush over
with the yolk of an egg, season with pepper and
salt, and coat with fine bread-crumbs. Now place
the joint of veal in a good oven until it is nicely
browned. Meanwhile make a sauce with the
butter, flour, and a pint of the liquid in which the
veal was cooked. Season to taste, add the lemon
juice, and strain into a sauce boat. Serve the veal
on a hot dish and garnish it with rolls of bacon
and cut lemon.
945. Blanquette of
2 lbs. fleshy veal.
2 oz. butter or fat.
1 oz. flour.
3 gills warm water.
White pepper. Salt.
A pinch of nutmeg.
The breast of veal
for this dish, but any
Veal (Blanquette de Veau)
Page 374 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 tea -sp. chopped parsley Wipe the meat and put it into a saucepan with hot water to cover it. Bring to the boil and skim well. Add the onions and celery prepared and cut in small pieces, season with pepper and salt, and stew slowly for 1 hour. Then add the rice, well washed, and cook for 1 hour longer. When ready, serve the meat on a hot dish with the vegetables and rice round, and sprinkle with chopped parsley.
Time to cook, about 2 hours. Sufficient for 4 to 6 persons. Probable cost. Is. lOd. to 2s. 6 d.
it is not too fat, and not too dry. There is no occasion to buy such an expensive part as the fillet. If the breast is chosen, it is a good plan to ask the butcher to crack the bones before sending it home. Wipe the meat and cut it in convenientsized pieces, and if wished very white, soak it for an hour in boiling water, then drain and dry. A blanquette is supposed to be very white, and to obtain this effect some cooks soak the meat for several hours, but this is bound to be at the expense of the taste. Melt the butter, or any good white fat, in an earthenware or lined saucepan, put in the pieces of meat and let them cook for a few minutes without browning. Then remove the meat, mix the flour with the fat in the pan, and cook it a minute or two, but always without browning. Now add the warm water by degrees and stir until boiling. Season with white pepper, salt, a pinch of nutmeg, and a bouquet garni. Return the meat, cover the saucepan, and cook slowly for 1 hour. Then add a few small white onions, or some Spanish onion cut in very thin slices, and continue the cooking an hour longer, or until the veal is quite tender. Just before serving, add the yolks of eggs and lemon juice. Mix them together in a small basin, add to them by degrees a little of the sauce from the veal, then turn them into the saucepan and stir quickly. Taste the sauce to see that it is well seasoned, but do not allow it to boil again. Serve the pieces of meat on a hot dish, piling them rather high in the centre, arrange the onions round, mask all with the sauce, and garnish with some neatly-shaped croutons of fried bread or fleurons of pastry.
Notes. — A few button mushrooms may be added to the above if wished, and the sauce can be made richer by the addition of a little cream.
Time to cook, about 2 hours. Sufficient for 5 or 6 persons. Probable cost, 2s. to 2s. 6 d.
944. Browned Knuckle of Veal
3 lbs. knuckle of veal. 1 yolk of egg. Bread-crumbs. Seasoning.
1 oz. butter. 1 oz. flour. 1 pt. veal broth.
Juice of £ lemon.
Rolls of bacon
Cook a knuckle of veal as in last recipe, omitting the rice. When tender lift it out and remove as much of the bone as possible. Fold into a neat shape and fix with a skewer. Then brush over with the yolk of an egg, season with pepper and salt, and coat with fine bread-crumbs. Now place the joint of veal in a good oven until it is nicely browned. Meanwhile make a sauce with the butter, flour, and a pint of the liquid in which the veal was cooked. Season to taste, add the lemon juice, and strain into a sauce boat. Serve the veal on a hot dish and garnish it with rolls of bacon and cut lemon.
945. Blanquette of
2 lbs. fleshy veal.
2 oz. butter or fat.
1 oz. flour.
3 gills warm water. White pepper. Salt. A pinch of nutmeg.
The breast of veal for this dish, but any
Veal (Blanquette de Veau)
Records on this page
Blanquette of VealStewed Knuckle of Veal with RiceBrowned Knuckle of Veal