Braised Veal Cushion

Ingredients

• the cushion of veal
• a layer of sliced vegetables (onions, carrots, celery, and herbs)
• a glassful of mushroom ketchup
• a glassful of sherry or madeira
• a pinch of cayenne
• a small lump of brown thickening

Method

1. 1

   Prepare the veal by larding it and placing it in a braising pan with vegetables and stock.

2. 2

   Braise gently, basting constantly until tender.

3. 3

   Drain and strain the gravy, boil down until thickened, baste the veal, and serve garnished with vegetables.

4. 4

   Prepare sauce with stock, thickening, ketchup, sherry, and cayenne.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2119. The excerpt below is the record exactly as published.

The cushion of veal, or the twix, as it is called in French cookery-books, is simply that part of the leg which is covered by the udder. It should be separated from the imder part of the fillet with a sharp knife, and the udder should be left whole, closely adhering to the cushion in its original position. The sinewy parts may be cut away. Take the cushion thus prepared, and lard the fleshy portion evenly and neatly with strips of fat bacon. Butter a braising- pan, and cover the bottom with a layer of sliced vegetables (onions, carrots, celery, and herbs), put in the larded veal and any bones and trimmings of meat that may be at hand, pour in as much stock as will just touch the surface of the veal, and braise it very gently over a slow fire. Baste constantly with its own Liquor. When it is quite tender and mellow it is done enough. Take up the meat a quarter of an hour before it is to be served, drain it, and put it upon a baking-dish. Strain the gravy, and boil it down till it begins to thicken. Baste the veal liberally with this until it looks bright and shinjr, then serve it on a dish. Garnish with forcemeat balls and any kind of dressed vegetable, or three or four different kinds placed in alternate groups round the dish. Send tomato, Italian, cucumber, or celery sauce to table in a tureen, or a sauce prepared as follows : — Thicken a pint of stock with a small lump of brown thickening, or failing this with a little butter and flour kneaded together and stirred quickly over a gentle fire till lightly browned. Stir the sauce over the fire till it is smooth and coats the spoon. Add a glassful of mushroom ketchup, a glassful of sherry or madeira, and a pinch of cayenne

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