Grenadins of Veal, Puree of Peas

Ingredients

• two pounds of lean veal
• one carrot
• one onion
• a tablespoonful of salt
• a gill of white broth
• half a pint of hot puree of peas

Method

1. 1

   Cut veal into pieces, lard one side, and brown with carrot, onion, and pork.

2. 2

   Season and moisten with broth.

3. 3

   Bake covered until done.

4. 4

   Serve with puree of peas and strained gravy.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 182. The excerpt below is the record exactly as published.

Grenadins of Veal, Puree of Peas.— Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth (No. 99). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot puree of peas

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