Poelee

Ingredients

• two pounds of lean veal
• two pounds of fat bacon cured without saltpetre
• two large carrots
• two large onions
• half a pound of fresh butter
• three pints of clear boiling broth or water
• four cloves
• a small bunch or two of thyme and parsley
• a bay-leaf
• a few corns of white pepper

Method

1. 1

   Cut veal and bacon into large dice, add carrots and onions.

2. 2

   Stir with butter over gentle heat until veal is white and bacon melts.

3. 3

   Pour in boiling broth or water, add cloves, thyme, parsley, bay-leaf, and white pepper.

4. 4

   Boil gently for 1.5 hours, strain through a fine sieve, and cool.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 169. The excerpt below is the record exactly as published.

poelee, and a blanc , the insipidity which results from boiling meat or vegetables in water only may be removed, and the whiteness of either will be better preserved. Turkeys, fowls, sweet- Large stockPot- breads, calf’s brains, cauliflowers, and artichoke bottoms, are the articles for which the poelee and the blanc are more especially used in expensive foreign cookery : the reader will judge by the following receipts how far they are admissible into that of the economist. po£l£e. Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions ; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted ; then pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper

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