Braised Noix of Veal a la Providence
From The table, 1889
Serves 4
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 182. The excerpt below is the record exactly as published.
Braised Noix of Veal a la Providence. — Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally, and moistening with half a pint of white broth (No. 99), and half a pint of Espagnole sauce (No. 151.) Add one pint of raw Jardiniere (No. 1033) and a cupful of flageolets. Cook for forty-five minutes all together. Transfer the knuckle to a hot dish, pour the garnishing over, and serve. 591. Braised Noix of Veal en Daube.— Proceed the same as for braised beef en Daube (No. 483). 592. Panpietteof Veal a la Faubonne. — Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season 16 242 THE TABLE. with a tablespoonful of salt
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