Norman Haricot

Ingredients

• about three pounds of lean Veal from the fillet
• a slice of lean Ham
• two pounds of small new potatoes
• a pint of stock or water
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a little corn-flour
• a little lemon-juice

Method

1. 1

   Cut the veal into neat pieces, brown them in a frying-pan with dripping.

2. 2

   Pour stock or water into the pan, scrape to get the gravy, and boil.

3. 3

   Place the meat in a stewpan, pour gravy over, add parsley, thyme, and bay-leaf.

4. 4

   Simmer gently for about 45 minutes.

5. 5

   Boil potatoes, add to the veal, and simmer until tender.

6. 6

   Skim fat, taste, and adjust seasoning.

7. 7

   Thicken gravy with corn-flour and add lemon juice if desired.

8. 8

   Serve veal garnished with potatoes.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 240. The excerpt below is the record exactly as published.

Norman Haricot. Dry Toast. Cauliflower. Brown and White Bread Young Carrots. and Butter. Cottage Plum Pudding. Marmalade. Boiled Hominy. Cheese. Marketing. For the Day.— Materials for a Salad ; a thick Plaice (April 21st) ; about three pounds of lean Veal from the fillet; new Potatoes ; Cauliflowers; a slice of lean Ham ; young Carrots ; six ounces of Suet. For To-morrow. — A dried Haddock; four ripe Tomatoes.* half a pound of Bacon (January 3rd); a quarter of a pound of Macaroni; Mustard and Cress. Breakfast. — Anchovy Paste served yesterday ; Poached Eggs (February 6th); Teacakes (February 14th); Boiled Hominy (Feb¬ ruary 11th). Luncheon. — Lamb served yesterday ; Salad (March 13tli) ; Boiled Rice, with Raisins (February 3rd). Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Norman Haricot. — Cut the veal into neat pieces convenient for serving, and about half an inch thick. Brown them on both sides in a frying-pan with a little dripping, and with them the ham, also cut into neat pieces. Take them up, and pour a pint of stock or water into the pan. in which they were fried, scrape the pan with a spoon to get tfll the gravy, and let the water boil up. Put the meat into a stewpan, in a single layer, if possible ; pour the gravy over it, and add a bunch of parsley, a sprig of thyme, and a bay-leaf. Let the veal simmer very gently by the side of the fire for about three-quarters ol an hour. Take two pounds of small new potatoes, wash and scrape them, throw them into boiling water, and let the water boil up once. Take them up, put them upon the veal, and simmer again until the potatoes are tender. Skim the fat from the gravy, taste it, and add pepper and salt if required. Thicken it with a little corn-flour mixed smoothly with water, and add a little lemon-juice

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