Sufficient for half a dozen
persons.
Veal, Breast of, Stewed Plainly.—
Take out the long bones and the gristle, and
trim a breast of veal neatly. Put it into a
stewpan, and cover with boiling stock made
from bones. Let the liquor boil, skim care-
fully, and simmer very gently until the veal
is tender. Drain and dish it, garnish the dish
with forcemeat balls, and pour a little good
gravy round it. The liquor in which it is
stewed, unless thoroughly cleared from the fat,
will be too rich to serve with it. A little bacon
should accompany this dish. Time to stew the
veal, two to two and a half hours. Probable
cost, veal, 9d. to lOd. per pound.
Veal, Breast of, Stewed with Green
Peas. — Take two pounds of the breast of veal.
Out these into pieces convenient for serving,
dredge them with flour, and sprinkle upon them
a little pepper, salt, and white sugar. Fry them
in hot fat till they are lightly browTied. Drain
them, and put them into a saucepan with as
much boiling stock made from bones as will
barely cover them. Let them simmer very gently
till done enough. Baste the meat frequently
with the gravy, and skim this well to clear it
from fat. About a quarter of an hour before the
veal is to be served, throw into the liquor about
a quart of freshly-shelled young peas. Let
them simmer until tender. Serve very hot.
Time to simmer the veal, two houi's. Piobable
cost, about 3s. Suflficient for four or five
persons.
Veal, Breast of. Stewed with
Oysters. — Take a piece of the breast of veal
weighing about two pounds. Put it into a sauce-
pan with a large onion stuck with a clove, half
a blade of mace, a bunch of sweet herbs, half
an inch of stick cinnamon, and a little pepper
and salt. Pour over it the liquor from a tin of
oysters, and add a table -spoonful of strained
lemon-juice, with a little stock if required.
Simmer the veal as gently as possible for two
hours, and skim it well. Strain the liquor, put
with it a quarter of a pint of milk or cream✪ Veal, Breast of Stewed with Oysters
mixed with the yolks of two eggs, and stir the
sauce till it thickens. Make the oysters hot by
putting them into the oven in the dish in which
the veal is to be served. Pour the sauce upon
them, place the veal in the centre of the dish,
and serve verj' hot. Fresh oysters may of
course be used instead of tinned ones, and they
will be superior, but more expensive. Time
to simmer the veal, two hours. Probable cost,
if made with milk, '2s. lOd. Sufficient for four
or five persons.
Veal, Breast of. Stuffed and
Roasted. — Take a breast of veal weighing
about eight pounds. Eaise the thick part with
the fingers, and force into the vacant place as
much veal stuffing as possible. Bring the edges
of the meat together, and sew them with twine,
or fasten them with skewers, that the force-
meat may not escape. Put the veal down at a
moderate distance from a clear fire. Baste it
liberally. When done enough take it up, pour
melted butter over, and send fried rashers of
bacon✪ Veal, Breast of Stuffed and Roasted to table with it. Time to roast the veal,
one hour and three-quarters. Probable cost,
lOd. per pound. Sufficient for six or seven
persons.
Veal, Breast of. Stuffed and Stewed. ✪ Veal, Breast of Stuffed and Stewed
Page 2104 · 6 recipe records on this page
Presented as published in 1892. 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
Sufficient for half a dozen persons.
Veal, Breast of, Stewed Plainly.—
Take out the long bones and the gristle, and trim a breast of veal neatly. Put it into a stewpan, and cover with boiling stock made from bones. Let the liquor boil, skim carefully, and simmer very gently until the veal is tender. Drain and dish it, garnish the dish with forcemeat balls, and pour a little good gravy round it. The liquor in which it is stewed, unless thoroughly cleared from the fat, will be too rich to serve with it. A little bacon should accompany this dish. Time to stew the veal, two to two and a half hours. Probable cost, veal, 9d. to lOd. per pound.
Veal, Breast of, Stewed with Green Peas. — Take two pounds of the breast of veal. Cut these into pieces convenient for serving, dredge them with flour, and sprinkle upon them a little pepper, salt, and white sugar. Fry them in hot fat till they are lightly browned. Drain them, and put them into a saucepan with as much boiling stock made from bones as will barely cover them. Let them simmer very gently till done enough. Baste the meat frequently with the gravy, and skim this well to clear it from fat. About a quarter of an hour before the veal is to be served, throw into the liquor about a quart of freshly-shelled young peas. Let them simmer until tender. Serve very hot. Time to simmer the veal, two hours. Probable cost, about 3s. Sufficient for four or five persons.
Veal, Breast of. Stewed with Oysters. — Take a piece of the breast of veal weighing about two pounds. Put it into a saucepan with a large onion stuck with a clove, half a blade of mace, a bunch of sweet herbs, half
an inch of stick cinnamon, and a little pepper and salt. Pour over it the liquor from a tin of oysters, and add a table -spoonful of strained lemon-juice, with a little stock if required. Simmer the veal as gently as possible for two hours, and skim it well. Strain the liquor, put with it a quarter of a pint of milk or cream mixed with the yolks of two eggs, and stir the sauce till it thickens. Make the oysters hot by putting them into the oven in the dish in which
the veal is to be served. Pour the sauce upon them, place the veal in the centre of the dish, and serve very hot. Fresh oysters may of course be used instead of tinned ones, and they will be superior, but more expensive. Time to simmer the veal, two hours. Probable cost, if made with milk, '2s. lOd. Sufficient for four or five persons.
Veal, Breast of. Stuffed and Roasted. — Take a breast of veal weighing about eight pounds. Raise the thick part with the fingers, and force into the vacant place as much veal stuffing as possible. Bring the edges of the meat together, and sew them with twine, or fasten them with skewers, that the forcemeat may not escape. Put the veal down at a moderate distance from a clear fire. Baste it liberally. When done enough take it up, pour melted butter over, and send fried rashers of bacon to table with it. Time to roast the veal, one hour and three-quarters. Probable cost, lOd. per pound. Sufficient for six or seven persons.
Veal, Breast of. Stuffed and Stewed.
Records on this page
Veal, Breast of Stewed in White SauceVeal, Breast of Stewed with OystersVeal, Breast of Stewed PlainlyVeal, Breast of Stewed with Green PeasVeal, Breast of Stuffed and RoastedVeal, Breast of Stuffed and Stewed