brisket of veal into neat pieces, and stew it
according to the directions already given. Boil
a pint of washed rice very gradually in a little
more than a quart of broth till it is tender and
has absorbed all the moistm-e. Butter the in-
side of a plain mould, and line it with the
boiled rice an inch and a half thick. Put the
veal into the centre with a little of the thicken-
ing sauce. Cover the stew with rice✪ Veal, Brisket of, and Rice, put on
the lid, and bake the preparation in a gentle
oven. Let it remain until stiff, and be care-
ful that it does not bum. Turn it out upon
a dish, and send the remainder of the sauce to
table with it. If liked, to save trouble, a wall
of rice may be placed round the dish, rice
being served in the centre. The addition of a
spoonful of curry powder or curry paste wiU
convert this dish into curried veal. Time to
bake the I'ice in the mould, about three-quarters
of an hour. Probable cost, 4s. Sufficient for
six or eight persons.
Veal, Brisket of, Stewed with
Onions. — Cut the brisket of veal into small
pieces convenient for serving. Rub a stewpan
quickly three or four times across with a freshly-
cut clove of garlic. Dissolve in it a thick slice
of fresh butter, put in the veal, and add three
large onions thinly sliced, a sprig of thyme, a
bay-leaf, and a little pepper and salt. Cover
the saucepan closely, and stew its contents as
gentlj' as possible till done enough. Shake the
saucepan frequently to keep the veal from
burning. Ten minutes before the dish is to
be served pour over the meat a little stock, if
this is needed. Throw in a dessert-spoonful of
chopped parsley✪ Veal, Brisket of, Stewed with Onions. Let aU boil up together, and
serve the pieces of veal and the onions in a hot
dish with the gra-\-y' poured over them. Garnish
with toasted sii)pet3 and sliced lemon. Time to
simmer the veal, two hours. Probable cost, 8d.
per pound. Suificient for five or six persons.
Veal Broth. — Stew a knuckle of veal in
about a gallon of water, to which put two
ounces of rice, or vermicelli, a little salt, and a
blade of mace✪ Veal Broth. When the meat has become
thoroughly boiled and the liquor is reduced to
about one half, it may be sent up to table with
or without the meat.
Veal Broth, Brown.— Slice one or two
onions, and fry them in hot fat till they are
bro%vned but not at all burnt. Cut a pound of
veal into slices, and break the bone belonging
to it into small pieces. Take up the onions
with a slice, and brown the meat in the same
fat. Pour three pints of stock or water upon
the meat ; add the bones with any bones and
remains of cold roast beef or poultry that may
be at hand. Let it boil up, skim carefully,
and simmer quickly until the gravy is suf-
ficiently strong. Flavouring vegetables may
be stewed with it or not, and a spoonful of
ketchup may be added if liked. Time to sim-
mer the stock, about two hours.
Veal Broth for Invalids.— Cut two
pounds of lean veal into small pieces. Sprinkle
a little salt upon these, and put them into a
saucepan with a quart of cold water. Let the
liquor boil, skim carefully, then simmer as
gently as possible. Strain it, let it get cold,
and remove the fat from the surface. Thicken
with a little arrowroot before serving. Time
to simmer the veal, three hours.
Page 2106 · 3 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
brisket of veal into neat pieces, and stew it according to the directions already given. Boil a pint of washed rice very gradually in a little more than a quart of broth till it is tender and has absorbed all the moisture. Butter the inside of a plain mould, and line it with the boiled rice an inch and a half thick. Put the veal into the centre with a little of the thickening sauce. Cover the stew with rice, put on the lid, and bake the preparation in a gentle oven. Let it remain until stiff, and be careful that it does not bum. Turn it out upon a dish, and send the remainder of the sauce to table with it. If liked, to save trouble, a wall of rice may be placed round the dish, rice being served in the centre. The addition of a spoonful of curry powder or curry paste will convert this dish into curried veal. Time to bake the I'ice in the mould, about three-quarters of an hour. Probable cost, 4s. Sufficient for six or eight persons.
Veal, Brisket of, Stewed with Onions. — Cut the brisket of veal into small pieces convenient for serving. Rub a stewpan quickly three or four times across with a freshlycut clove of garlic. Dissolve in it a thick slice of fresh butter, put in the veal, and add three large onions thinly sliced, a sprig of thyme, a bay-leaf, and a little pepper and salt. Cover the saucepan closely, and stew its contents as gentlj' as possible till done enough. Shake the saucepan frequently to keep the veal from burning. Ten minutes before the dish is to be served pour over the meat a little stock, if this is needed. Throw in a dessert-spoonful of chopped parsley. Let aU boil up together, and serve the pieces of veal and the onions in a hot dish with the gravy poured over them. Garnish with toasted sippets and sliced lemon. Time to simmer the veal, two hours. Probable cost, 8d. per pound. Sufficient for five or six persons.
Veal Broth. — Stew a knuckle of veal in about a gallon of water, to which put two
ounces of rice, or vermicelli, a little salt, and a blade of mace. When the meat has become thoroughly boiled and the liquor is reduced to about one half, it may be sent up to table with or without the meat.
Veal Broth, Brown.— Slice one or two
onions, and fry them in hot fat till they are browned but not at all burnt. Cut a pound of veal into slices, and break the bone belonging to it into small pieces. Take up the onions with a slice, and brown the meat in the same fat. Pour three pints of stock or water upon the meat ; add the bones with any bones and remains of cold roast beef or poultry that may be at hand. Let it boil up, skim carefully, and simmer quickly until the gravy is sufficiently strong. Flavouring vegetables may be stewed with it or not, and a spoonful of ketchup may be added if liked. Time to simmer the stock, about two hours.
Veal Broth for Invalids.— Cut two
pounds of lean veal into small pieces. Sprinkle a little salt upon these, and put them into a saucepan with a quart of cold water. Let the liquor boil, skim carefully, then simmer as gently as possible. Strain it, let it get cold, and remove the fat from the surface. Thicken with a little arrowroot before serving. Time to simmer the veal, three hours.
Records on this page
Veal, Brisket of, and RiceVeal, Brisket of, Stewed with OnionsVeal Broth