Blanquette of Veal

Ingredients

• Use three pounds of veal
• two table-spoonfuls of chopped onion
• four of butter
• three of flour
• a teaspoonful of chopped parsley
• a quart of water
• one-fourth of a teaspoonful of pepper
• a level table-spoonful of salt

Method

1. 1

   Cut veal into pieces, roll in flour, and brown in butter.

2. 2

   Remove veal, sauté onion in remaining butter, add flour, then gradually pour in water.

3. 3

   Boil, pour over veal, season, cover, and simmer for two hours.

4. 4

   Add parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 134. The excerpt below is the record exactly as published.

four of butter, one of flour, and some salt and pepper for season- ing purposes. With a sharp knife remove the backbone from the meat. This will separate the tenderloin and kidneys from the rest of the meat. Put them back ; and after seasoning the meat well with salt and pepper, roll it up and fasten it with skewers. Butter two large sheets of fool's-cap paper, and cover the meat with them, tying them on with twine ; then put the loin in a cool place until the time for cooking comes. Next break up the bone taken from the meat. Cut the pork into thin slices, and, putting it into a frying-pan, cook it slowly for ten minutes ; then add the onion, cut fine, and cook it until it has acquired a light brown color. Add the flour, and stir until it becomes dark brown. Gradually add three pints of cold water. Put the bones and herbs into a stew-pan, and pour the contents of the frying-pan over them. Cook gently for an hour. Mix the corn-starch with half a cupful of cold water, and stir it into the boiling mixture in the stew-pan. Season well with salt and pepper, and add the lemon juice. Put the loin of veal into a deep, narrow pan, and strain over it half of the liquor from the stew-pan. Place VARIOUS MODES OF COOKING MEAT. 259 f the meat in a very moderate oven, and cook for three hours, basting every fifteen minutes with the gravy in the pan. When the meat has been cooking for an hour and a half, strain over it the gravy remaining in the stew-pan. At serving-time remove the sheets of paper from the loin, and withdraw the skewers. Place the meat on a warm dish, and pour four table-spoonfuls of gravy over it. Arrange the vegetables in little groups around the meat ; serve the gravy in a separate dish. If you do not like pork, use, instead, three table- spoonfuls of butter or oil when frying the onion for the gravy. Each vegetable should be cooked separately, and in boiling water in plenty. Cook the turnips and carrots for half an hour ; the cauliflower, broken into flowerets, twenty minutes ; the peas, from twenty to fifty minutes, being guided by their age ; the potatoes, if cut into half-inch cubes, twelve minutes. Except in the case of the potatoes (which must be drained dry, and have only some salt added), pour almost all the water away from each vegetable, and add to each half a tea- spoonful of sugar, half a teaspoonful of salt, and one teaspoonful of butter. Boil rapidly for a minute, shak- ing all the while, and then set back where they will keep hot until serving-time. Not much more trouble is required for preparing this dish than for preparing the ordinary roast of veal, and the change is a pleasing one. These full directions make the process appear harder than it really is. * Brown Fricassee of Veal. Cut two pounds of veal into thin slices, and dredge with salt, pepper, and flour. Cut a quarter of a pound of salt pork into thin slices, and fry until crisp and brown, being careful not to burn. When the pork is done, take it up, and put the veal into the fat remaining in the pan. Fry the meat until it is well browned; then 260 MISS PARLOA'S KITCHEN COMPANION. • remove it from the pan, and put three table-spoonfuls of flour into the fat. Cook it until it has become rich brown, and gradually stir in a pint and a half of cold water. Season with salt and pepper, and after the sauce has boiled up once, put the veal into it, and simmer for a quarter of an hour. This is a nice dish for luncheon, when served in a border of rice, hominy, mashed potatoes, or hot small cream-of-tartar biscuit. * Blanquette of Veal. Use three pounds of veal (taken from the shoulder or neck), two table-spoonfuls of chopped onion, four of but- ter, three of flour, a teaspoonful of chopped parsley, a quart of water, one-fourth of a teaspoonful of pepper, and a level table-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.