Grenadines de Veau a la Macedoine

Ingredients

• 2 lbs. of fillet of veal
• Some larding bacon
• Some good second stock
• 1 piece of carrot
• 1 piece of turnip
• 1 piece of onion
• 1 sprig of parsley
• 1 sprig of thyme
• 1 sprig of marjoram
• 2 tomatoes
• A macedoine

Method

1. 1

   Cut the fillet into slices, beat them with a wet cutlet-bat, and trim into neat little fillets; lard them nicely.

2. 2

   Put the vegetables, cut in small pieces, at the bottom of a stewpan; lay the cutlets on these, and pour in sufficient stock to come half-way up the cutlets; cover them with buttered paper, and put them in a moderate oven till cooked.

3. 3

   Then remove the paper and let them brown.

4. 4

   Strain the stock and boil it with half a pint more to a strong glaze.

5. 5

   Dish the grenadines in two straight lines down the middle of the dish, the one overlapping the other; pour a little glaze on each, and put a macedoine of vegetables down the middle of the dish.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 16. The excerpt below is the record exactly as published.

GRENADINES DE VEAU A LA MACEDOINE. Grenadines of Veal. INGREDIENTS. *2 lbs. of fillet of veal Some larding bacon Some good second stock 1 piece of carrot, turnip, and onion 1 sprig of parsley, thyme, and marjoram 2 tomatoes

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