Grenadines of Veal

Ingredients

• a thin veal cutlet
• pieces into rounds about two inches in diameter
• a sliced onion
• enough stock to half cover them
• a little browned flour
• a little ham cut into thin strips

Method

1. 1

   Cut veal into small pieces and tie into rounds.

2. 2

   Lard them and place in a baking-pan with pork trimmings, onion, and stock.

3. 3

   Cook until stock glazes, basting frequently.

4. 4

   Arrange on a dish and pour a sauce made from pan drippings, adding stock and thickening with browned flour.

5. 5

   Strain and add ham to improve the sauce.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 36. The excerpt below is the record exactly as published.

GRENADINES OF VEAL Cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter. Lard them. Put then in a baking-pan with a few trimmings of the larding pork, a sliced onion, and enough stock to half cover them. Place them in the oven and cook until the stock has fallen to a glaze. Baste them frequently so they will be well glazed. Arrange them on a dish and pour around them a sauce made from the drippings in the pan, as follows: Add a little stock or water to the pan and a little browned fiour, if necessary, to thicken it. Then strain it. A little ham cut into thin strips

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