Braised Loin of Veal

Ingredients

• 4 pounds of veal
• 2 oz. of butter
• 1 carrot
• 1 onion
• a little parsley
• sweet herbs
• a leaf or two of basil
• a bay leaf
• a crust of bread toasted brown
• a little flour
• a little stock

Method

1. 1

   Brown a large crust of bread and put it in a stewpan with the above things, and fry them until they are brown; then flour the meat and brown it well, putting it back in the saucepan; add a little stock, and baste it in the gravy till done, and keep turning the meat.

2. 2

   Simmer 4 pounds for 3 or 4 hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 33. The excerpt below is the record exactly as published.

2 oz. of butter, 1 carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, a bay leaf, a crust of bread toasted brown, a little flour, and a little stock

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