Loin of Veal a la Jardiniere

Ingredients

• 4-pound loin of veal
• Salt
• pepper
• 2 cups cooked turnips ;
• 2 cups cooked carrots
• 2 cups cooked potato balls
• 4 tablespoons butter
• Hot water

Method

1. 1

   Wipe veal, sprinkle with salt and pepper, and dredge with flour.

2. 2

   Melt butter in deep stewpan.

3. 3

   Add veal and brown entire surface of meat.

4. 4

   Add 1 cup hot water, cover closely, and cook slowly 2 hours, or until meat is tender, adding more water as needed.

5. 5

   Remove meat, thicken stock remaining in pan with flour diluted with enough cold water to pour easily.

6. 6

   Surround the meat with turnips, carrots, and potato balls.

7. 7

   Serve gravy separately.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 123. The excerpt below is the record exactly as published.

LOIN OF VEAL A LA JARDINIERE 4-pound loin of veal Hot water Salt, pepper 2 cups cookea turnips ; Flour 2 cups cooked carrots } Ye-inch cubes 4 tablespoons butter 2 cups cooked potato balls

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