Breast of Veal (a la Marengo)

Ingredients

• a portion of the breast of veal
• a large onion thinly sliced
• a little grated ham
• half a dozen or more stewed mushrooms
• a table-spoonful of ketchup
• a small piece of brown thickening

Method

1. 1

   Cut the breast of veal into serving pieces and fry in butter until browned.

2. 2

   Add onion, ham, and cover with stock or water.

3. 3

   Simmer until done, then add mushrooms.

4. 4

   Thicken the sauce, clear from fat, and serve over the veal with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2100. The excerpt below is the record exactly as published.

a portion of the breast of veal into neat pieces convenient for serving. Fry these in butter or fat till they are hghtly browned, and put into the pan with them a little grated ham, a large onion thinly sliced, and a little pepper and salt. Pour upon them as much stock or water as will barely cover them. Simmer all gently together tUl the veal is done enough, then add half a dozen or more stewed mushrooms. Thicken the sauce with a small piece of brown thickening, clear it from fat, add a table- spoonful of ketchu

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