Boiled Breast of Veal

Ingredients

• the sweetbread
• a handful of parsley
• a tea-spoonful of peppercorns
• a blade of mace
• a little salt

Method

1. 1

   Soak the sweetbread in water, skewer it to the veal, and cover with cold water.

2. 2

   Bring to a boil, skimming the scum.

3. 3

   Add parsley, peppercorns, mace, and salt.

4. 4

   Boil, then simmer until done.

5. 5

   Serve with onion or parsley sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2100. The excerpt below is the record exactly as published.

a handful of parsley, a tea-spoonful of pepper- corns, a blade of mace, and a little salt. Let it boil, and then simmer gently imtil done enough. Serve on a hot dish, and pour a little good onion sauce or parsley sauce over it. Send boiled bacon to table on a separate dish. The sweetbread itiay, of course, be dressed separately. Time to simmer the veal, about one hour and ahaK. Veal, Breast of. Broiled.— Three parts roast a portion of the breast of veal. Take it up, score it across in even lines, and fill these with salt and cayenne and a few powdered herbs. Broil the veal over a clear fire, and turn it over from one side to the other till it is done enough. Serve on a hot dish, with piquant sauce poured over it. Veal, Breast of. Collared.— Bone the veal, remove the gristle and tendons, and to flatten it beat it gently with a rolling-pin. Spread upon it a little pepper, salt, and pounded mace, together with some parsley, thjTne and marjoram, and two or three shallots, all finely chopped. Lay upon the herbs some thick slices of fine ham, together with two calves' tongues, boiled, skinned, and shced. Roll the veal tightly, and bind it with tape. Put it into a saucepan with as much stock or water as will cover it, and let it simmer gently till it is quite tender throughout. Take it up, and put it in press till cold. If liked, the flesh of two boiled j)igs' or calves' feet may be put upon the ham, and to improve the appearance of the veal some hard-boiled yolks of eggs and a little sliced beetroot may be interspersed with the seasoning. Time to simmer the veal, about four hours. Sufficient for a good-sized dish. Probable cost, 14s. to 16s. Veal, Breast of, Collared (another way). — Bone a breast of veal

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