Grenadines of Veal

Ingredients

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

Method

1. 1

   Cut veal into oval pieces, lard with bacon.

2. 2

   Place chopped vegetables in a saucepan, season, and add stock.

3. 3

   When boiling, add veal, cover, and cook slowly for 45 minutes, basting occasionally.

4. 4

   Brown veal in a quick oven after removing from saucepan.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 40. The excerpt below is the record exactly as published.

GRENADINES OF VEAL. 89 quinelles, when they must be put into the saut^-pan carefully, that they may not lose their shape, and when the pan is so filled, pour in at the side as much boiling water as will cover the quinelles, when they should be placed over a slow fire and allowed to poach for ten minutes. Now melt in a small saucepan the remaining ounce of butter, stir into it the remaining ounce of flour, add by degrees a gill of stock and let all boil up. When boiling, pour in the cream, season with pepper and salt, and taking it from the fire, add then the lemon-juice. Arrange the quinelles when done, and taken from the water, in a circle upon a flat dish, and pour the sauce around them. Note — ^When a mortar and pestle are not available, the veal may be first cooked a little in boiling stock, and then chopped as finely as possible, before being passed through the sieve. Grenadines of Veal. — Two pounds of filet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one teaspoonful of whole white pepper, one-half teaspoonful of salt

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