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Poitrine de Veau Glacée
From Modern cookery, in all its branches, 1884
Serves 6
Can be garnished with carrots or sweet-bread cutlets.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.4 mg
Potassium13 mg
Calcium0.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 531. The excerpt below is the record exactly as published.
POITRINE DE VEAU GLAC&E. (j Breast of Veal Stewed and Glazed.) When the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise. Take out the long-bones,* beat the veal with the fiat side of a cleaver, or with a cutlet-bat, and when it is quite even, cut it square, and sprinkle over it a moderate seasoning of fine salt, cayenne, and mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or 7, of Chapter VIII., but increase the ingredients to three or four times the quantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham
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