Braized Veal, Italian Style

Ingredients

• a round cut of the leg or a shoulder of veal
• half a dozen thin slices of fat bacon
• an ounce of butter
• an onion, cut in quarters
• a carrot
• one head of celery
• a bay-leaf
• a few sprigs of thyme
• a pint and a half of stock
• half a pint of French white wine
• salt and pepper

Method

1. 1

   Bone the veal and lard it.

2. 2

   Lay bacon in a buttered pan, add vegetables and herbs, place veal on top, and brown.

3. 3

   Add stock and wine, simmer for 3 hours, basting regularly.

4. 4

   Drain, reduce gravy, and serve with pasta.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 107. The excerpt below is the record exactly as published.

BRAIZED VEAL, ITALIAN STYLE. Take a round cut of the leg or a shoulder of veal, weigh- ing about six pounds, bone it with a sharp-pointed knife, and lard it in the usual way with well-seasoned strips of bacon, and fasten it i*ound with string. Lay flat in a well- buttered stewpan half a dozen thin slices of fat bacon with an ounce of butter. Cut in quarters an onion, a carrot, and one head of celery ; spread these on the slices of bacon ; add a bay-leaf and a few sprigs of thyme, place on these the piece of larded veal seasoned with salt and pepper, and set it on the fire to brown all round. After having pi'operly turned the meat and secured a nice even colour- ing, add a pint and a half of stock with half a pint of French white wine

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