Braised Veal

Ingredients

• about 3 pounds of the loin or the best end of the neck
• 2 or 3 thin slices of lean bacon or ham
• a carrot
• an onion stuck with 2 cloves
• a teaspoonful of chopped, tinned, or fresh mushrooms
• a lump of sugar
• a small blade of mace
• a pinch of grated nutmeg
• a little pepper and salt
• pour on it ^ pint of cold stock or water

Method

1. 1

   Layer bacon in a saucepan, place veal on top, add carrot, onion, mushrooms, sugar, mace, nutmeg, pepper, and salt.

2. 2

   Cover with stock or water and simmer until done.

3. 3

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 45. The excerpt below is the record exactly as published.

Braised Veal. — Take about 3 pounds of the loin or the best end of the neck. Lay 2 or 3 thin slices of lean bacon or ham in the bottom of a saucepan, and place the veal on them. Add a carrot, an onion stuck with 2 cloves, a teaspoonful of chopped, tinned, or fresh mush- rooms, a lump of sugar, a small blade of mace, a pinch of grated nut- meg, a little pepper, and salt. Place thin slices of fat bacon upon the veal, and pour on it ^ pint of cold stock or water. Cover closely, and simmer gently till done. Take up the veal, put it on a hot dish, and keep hot. Skim the gravy, and rub it with the ham, vegetables, etc., through a fine hair sieve. Let it boil up, stir in a wineglassful of sherry, pour it on the veal, and serve hot. Cold Veal, Re-cooked. — Cut some cold veal into thin slices, the size of a halfcrown, dip them into the yolk of an egg well beaten, cover with breadcrumbs, sweet herbs, lemon-peel shred fine, and grated nut- meg. Put a little fresh butter into a pan, make it hot, fry the veal in it, and when done, lay it on a dish by the side of the fire ; make a little gravy of a bone of veal, shake a little flour into the pan, stir it round, add the gravy and a little lemon-juice, pour it over the veal, and garnish with lemon. Cold Veal, Hashed. — Cut the meat in slices, flour it, put it into a saucepan with a little good gravy, some grated lemon-peel, pepper, salt, and ketchup. Make it hot, then add a little lemon-juice ; serve fried sippets round the dish. Veal Cutlets. — Take some cutlets from the best end of the neck. Trim them neatly, and flour. Fry in butter or good dripping until cooked through. Pour away the fat, and dissolve a slice of fresh butter in the pan, stir a dessert-spoonful of flour into it, and when quite smooth and brown add very gradually a cupful of boiling gravy which has been made by stewing the trimmings of the veal very gently for an hour or more with a little water, a small roll of lemon- rind, an onion, half a blade of mace, a sprig of parsley and thyme, and a little pepper and salt

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