Loin of Veal a la Jardiniere

Ingredients

• four or five pounds of loin of veal
• one-third cup of butter
• three or three and a half cups of hot water
• salt
• pepper
• two tablespoons of rich cream

Method

1. 1

   Wipe and season veal, brown in butter, add hot water, and cook slowly until tender.

2. 2

   Thicken stock with flour, season, and serve with diced carrots, turnips, and peas.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 46. The excerpt below is the record exactly as published.

Loin of Veal a la Jardiniere. Use four or five pounds of loin of veal. Wipe well and season with salt and pepper. Brown veal in one- third cup of butter in stewpan, turning to get all sides well browned, being careful not to let it burn, which it Avill do very readily if care is not used. Add one and a half cups of hot water. Cook slowly until the meat is tender, adding water as it cooks away, but do not put in too much at once ; it will take about three or three and a half cups in all. The state of the at- mosphere makes a great difference in the time the water will last in your stewpan. Remove meat, thicken the stock in the pan with flour, and add what water you need for the sauce. Season well, and surround the meat on platter with turnips, carrots and peas, having the carrots and turnips cut into small dice, and cooked 102 SCIENTIFIC COOKING. and seasoned with salt, pepper and butter, and about two tablespoons of rich cream

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