Loin of Veal, Larded and Braised

Ingredients

• loin of veal
• thick fillets of bacon
• a head of garlic
• laurel leaves
• thyme
• salt
• coarse black pepper
• slices of onion
• slices of carrot
• slices of parsnip
• moisten with stock

Method

1. 1

   Bone the loin and lard it with thick fillets of bacon.

2. 2

   Line a stew-pan with slices of bacon, chopped parsley, chives, and a head of garlic; add laurel leaves, thyme, salt, coarse black pepper, and the loin of veal.

3. 3

   Cover it with slices of onion, carrot, and parsnip, simmer over a slow fire for half an hour, moisten with stock; when done, dish up the veal, reduce the sauce, pass it through a tammy, and pour over the meat.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 105. The excerpt below is the record exactly as published.

Loin of veal, larded and braised. Carpes frites. Fried carp. Bécasses à l’esprit-de-vin. Salmis of woodcock à l'esprit de vin. Salade de pommes de terre. Potato salad. Pêches au riz au marasquin. Peaches with maraschino rice. Loin of veal, larded and braised. Bone the loin and lard it with thick fillets of bacon. Line a stew-pan with slices of bacon, chopped parsley, chives and a head of garlic ; add laurel leaves, thyme, salt, coarse black pepper, and the loin of veal, cover it with slices of onion, carrot, and parsnip, simmer Over à slow fire for half an hour, moisten with stock

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