Breast of Veal, Simply Stewed
From Modern cookery, in all its branches, 1884
Serves 6
The liquor from stewing is too fat to serve as sauce until cooled and cleared.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 531. The excerpt below is the record exactly as published.
BREAST OF VEAL. SIMPLY STEWED. f Omit the forcemeat from the preceding receipt, and stew the joint tender in good veal broth, or shin of beef stock. Drain, and dish it. Pour a little rich gravy round it, and garnish it with nicely fried balls of the forcemeat No. 1, Chapter VIII., or with mushroom- * This is very easily done by cutting through the skin down the centre of each. + We give here the English receipt of an excellent practical cook for “ Stewed Breast of veal,” as it may be acceptable to some of our readers, After it has been bonedt flattened, and trimmed, season it well, and let it lie for an hour or two (this, we do not consider essential) ; then prepare some good veal force- cnAl». xxxii.] FOREIGN COOKERY. G19 forcemeat (No. 7). Mushroom-sauce
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Cook this with the app: pantry check, scaling, and the assistant.