Braised Fillet of Veal

Ingredients

• 31 lbs. veal
• Larding bacon
• Vegetables
• Stock or water for braising
• Bacon rolls and lemon for garnish
• 3 oz. bread crumbs
• 2 oz. suet, finely chopped
• 1 tablespoonful chopped parsley
• Pinch of mushroom powder
• £ teaspoonful salt
• 1 teaspoonful pepper
• l teaspoonful dried herbs
• 1 egg

Method

1. 1

   Mix the dry ingredients of the forcemeat, then moisten with the egg.

2. 2

   Lard the veal and put it into a stewpan with the vegetables and liquid.

3. 3

   Braise for 2.5 hours, basting occasionally.

4. 4

   Then brown and crisp the surface of the meat, placing it, with a little of the liquid, in a dripping tin in a hot oven for about 15 minutes.

5. 5

   Reduce the stock by fast boiling to about 0.5 pint, then use it for making gravy, adding Liebig or glaze.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 12. The excerpt below is the record exactly as published.

Braised Fillet of Yeal. 31 lbs. veal. Larding bacon. Vegetables i Stock or water )forbraisinS- Bacon rolls and lemon for garnish. Forcemeat. 3 oz. bread crumbs. 2 oz. suet, finely chopped. 1 tablespoonful chopped parsley- Pinch of mushroom powder. £ teaspoonful salt. 1 teaspoonful pepper l teaspoonful dried herbs. 1 egg

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