Braised Fillet of Veal

Ingredients

• 4 to 5 lbs. fillet of veal
• Inch-long strips of fat smoked beef
• 1 carrot
• 1 small turnip
• 1 onion
• Bunch of sweet herbs
• Parsley
• stock
• 2 blades of mace
• Pepper and salt to taste
• 1 tablespoonful arrowroot

Method

1. 1

   Lard the veal with smoked beef, pare vegetables, place in a fire-proof pan with herbs, then put in the veal and cover with stock.

2. 2

   Cover with greased paper and simmer for nearly 3 hours.

3. 3

   Lift out the meat, brown if necessary, prepare gravy by straining vegetables from liquor, removing fat, and adding seasoning and arrowroot mixed with cold water.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 31. The excerpt below is the record exactly as published.

BRAISED FILLET OF VEAL. Filet de Veau Braise. 4 to 5 lbs. fillet of veal Inch-long strips of fat 1 carrot. [smoked beef. 1 small turnip. 1 onion. A Lard the top of the veal with the strips of smoked beef, pare the vegetables, place them in a fire-proof pan with Bunch of sweet herbs. Parsley, stock. 2 blades of mace. Pepper and salt to taste. 1 tablespoonful arrowroot

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