Braised Veal with Truffles

Ingredients

• about four pounds of veal
• two ounces of butter
• three fresh truffles
• a thin slice of ham
• a sliced carrot
• an onion stuck with two cloves
• a lump of sugar
• a small blade of mace
• a pinch of grated nutmeg
• half a pint of cold stock or of water
• a wine-glassful of madeira

Method

1. 1

   Prepare the veal by removing the skin and spreading butter and sliced truffles on it.

2. 2

   Restore the skin and sew it on.

3. 3

   In a buttered stewpan, layer ham, veal, and vegetables.

4. 4

   Pour stock or water, cover, and simmer gently until done.

5. 5

   Skim the gravy, rub through a sieve, boil, and add madeira before serving hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2099. The excerpt below is the record exactly as published.

an onion stuck with two cloves, a tea-spoonful of chopped mushrooms, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, .a little pepper, and salt if the bacon is not already sufficiently salted. Place thin slices of fat bacon upon the veal, and pour upon it half a pint of cold stock or of water. Cover the saucepan closely, and simmer it as gently as possible till done enough. Take up the veal, put it on a hot dish, and place it in the oven for a short time to keep hot. Skim the gravy, and rub it with the ham, vegetables, &c., thi-ough a fine hair sieve. Let it boil up, stir a wine-glassful of madeira into it, pour it upon the veal, and serve very hot. If a superlative dish is re- quired, before dressing the veal off, cut the skin of the veal, but not too closely. Spread VEA ( 1030 ) VEA two ounces of butter on the meat, and lay on the Tftutter three freah truffles whidi have been cleaned and cut into thin slices. Place the skin in its original position, and sew it on with coarse twine. Proceed as before. Probable cost, veal, lid. per pound. Sufficient for six or seven persons. Veal, Braised, with Truffles.— Take about four pounds of veal from the middle of the loin. Saw off the chine-bone, cut the bones short, and take off the skin an eighth of an inch thick. Spread on this two ounces of butter and three fresh tnitfles which have been cleaned and thinly sliced. Eestore the skin to its original positioH, and sew it on securely with twine. Butter a stewpan, and cover the bottom with a thin slice of ham. Put the veal on this, and place round it the bones and trimmings, a shced carrot

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