Braised Loin of Veal

Ingredients

• four pounds of the chump end of a loin of veal
• an ounce of butter
• a large carrot
• an onion sliced
• a bunch of sweet herbs
• half a tea-spoonful of whole pepper
• a blade of mace
• a little salt
• a quart of stock
• an anchovy
• a spoonful of capers
• a glassful of light wine

Method

1. 1

   Take out the bone from the loin of veal and fill the cavity with good veal forcemeat.

2. 2

   Bind tightly with string.

3. 3

   In a stewpan, melt the butter and turn the veal until lightly colored.

4. 4

   Add bacon slices, bones, carrot, onion, herbs, pepper, mace, and salt.

5. 5

   Pour in stock and simmer gently, basting frequently until tender.

6. 6

   Strain the gravy, skim fat, and reduce.

7. 7

   Glaze the veal with part of the gravy and mix the rest with anchovy, capers, and wine.

8. 8

   Serve with dressed vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2145. The excerpt below is the record exactly as published.

four pounds of the chump end of a lom of veal. VEA ( 1053 ) VEA Take out the bone, and fill the cavity with good veal forcemeat. If liked, this may be omitted. Bind tightly with string, then put it in a stewpan vnth an ounce of butter, and turn it about till it is lightly and equally coloured all over. Lay some slices of bacon over it, and add the bones and trimmings of the veal, a large carrot, an <inion sliced, a bunch of sweet herbs, half a tea-spoonful of whole pepper, a blade of mace, and a -little salt. Pour over all a quart of stock, and simmer the veal as gently as possible, basting frequently with the liquor till it is tender. Take it up, and put it in the oven to keep hot. Strain the gravy, skim the fat from the surface, and boil quickly till it is considerably reduced. Put it on a dish, glaze with part of the gravy, and stir into the rest an ancho\y, a spoonful of capers, and a glassful of light wine. Dressed sorrel, spinach, or endive may be served on a separate dish. Time to simmer the veal, two hours. Veal, Loin of, Braised (superlative). — Take the best end of a loin of veal weighing about eight pounds, and trim it square. Cut the flap slightly, and in the incision thus made just over the ends of the bones place some nice veal forcemeat. Fasten securely with skewers and string. Cover the bottom of a braising- pan with sliced vegetables, and lay the veal on this ; pour in as much stock or water as will just reach the surface of the veal. Lay a roimd of oUed paper on the top, if possible put some live embers in the lid of the pan, and braise the meat over a gentle fire till it is quite tender. Baste frequently with its liquor. WTien done enough, take it up, drain it, and put it in the oven to keep hot. Strain the gravy, skim the fat from it, and boil quickly till it is much reduced and begins to thicken, then glaze the meat with it. Place the meat on a dish, and garnish with dressed vegetables, ai-ranging these so that the colours will contrast one with another. Cauliflowers, carrots, turnips, mush- rooms, tomatoes, lettuces, asparagus, sorrel, en- dive, and spinach may all be served with braised loin of ^eal and mushrooms. Tomato, white Italian, or brown sauce may accom- pany it. Time to braise the veal, three hours. Probable cost, loin of veal, lid. jx-r povmd. Veal, Loin of. Chump End, Eoasted. — Make an incision in the skin round the thick part of the joint with a sharji knife, and in this put some good veal forcemeat. Grease a sheet of white paper, wrap it round the joint, then put it do-^\'n before a clear fire, and rather close to it. At the end of a quarter of an hour withdraw it to a distance, and let it roast very gently till done enough. Baste hberally. Half an hour before it is taken up remove the paper, dredge a little flour upon it, and sprinkle over it a little salt

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