Grenadines of Veal

Ingredients

• Two pounds of fillet of veal
• one carrot
• one turnip
• one head of celery
• one pint of white stock
• six ounces of fat bacon
• one tea-spoonful of whole white pepper
• one half tea-spoonful of salt

Method

1. 1

   Remove skin from veal and cut into oval pieces.

2. 2

   Cut bacon into strips and lard the veal.

3. 3

   Place vegetables in a saucepan, sprinkle with pepper and salt, and add stock.

4. 4

   Bring to a boil, then add veal without overlapping.

5. 5

   Cover and cook slowly for 45 minutes, basting occasionally.

6. 6

   Brown grenadines in a quick oven and reduce stock.

7. 7

   Arrange grenadines on a dish and pour strained stock over them.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 69. The excerpt below is the record exactly as published.

Grenadines of Veal. — Two pounds of fillet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one tea-spoonful of whole white pepper, one half tea-spoonful of salt

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