Braised Veal

Ingredients

• Chop a half pound of fat salt pork fine
• Lay a breast of veal on this bed
• Pour in carefully a quart of weak broth
• season with pepper
• and salt
• rub butter all over it
• dredge thickly with browned flour

Method

1. 1

   Chop a half pound of fat salt pork fine, and put half of it in the bottom of a broad pot; sprinkle it with minced onion, sweet herbs, and a teaspoonful of chopped carrot.

2. 2

   Lay a breast of veal on this bed, and cover it with a similar layer.

3. 3

   Pour in carefully a quart of weak broth, season with pepper and salt.

4. 4

   Fit a tight lid on the pot, and set where it will cook slowly for two hours at least.

5. 5

   Now take up the meat, rub butter all over it, and dredge thickly with browned flour.

6. 6

   Put it into a dripping-pan; strain the gravy from the pot into tins, not pouring it on the meat, and bake half an hour in a good oven, basting every five minutes with the gravy.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 16. The excerpt below is the record exactly as published.

Braised Veal. Chop a half pound of fat salt pork fine, and put half of it in the bottom of a broad pot ; sprinkle it with minced onion, sweet herbs, and a teaspoonful of chopped carrot. Lay a breast of veal on this bed, and cover it with a similar layer. Pour in carefully a quart of weak broth, if you have it ; if not, cold water ; season with pepper and salt. Fit a tight lid on the pot, and set where it will cook slowly — very slowly — for two hours at least. Now take up the meat, rub butter all over it, and dredge thickly with browned flour

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