Grenadins of Veal

Ingredients

• Prepare some veal as for veal cutlets
• add one ounce of butter
• Pour round three-quarters of a pint of brown stock
• on a bed of sliced vegetables

Method

1. 1

   Lard each grenadin on one side with strips of fat bacon.

2. 2

   Place the grenadins on sliced vegetables, add butter, and fry covered for fifteen minutes.

3. 3

   Pour in the brown stock, cover with buttered paper, and braise for one hour.

4. 4

   Brown the grenadins in the oven or with a salamander, brush with glaze, and serve on mashed potato with vegetables.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 26. The excerpt below is the record exactly as published.

Grenadins of Veal. Prepare some veal as for veal cutlets (p. 6i). Lard each grenadin on one side only with strips of fat bacon one-eighth of an inch thick and one and a quarter inches long. Place the grenadins on a bed of sliced vegetables, add one ounce of butter ; fry covered down for fifteen minutes. Pour round three-quarters of a pint of brown stock

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