Stewed Breast of Veal

Ingredients

• Two pounds breast of veal
• Stuffing as for roast veal
• One ounce dripping
• One ounce flour
• One onion
• one carrot
• turnip (small)
• Pepper
• salt
• One pint stock

Method

1. 1

   Wipe, bone, and stuff the veal as for roast veal.

2. 2

   Cut onion in rings, make dripping hot in a stewpan; brown veal quickly, lift onto a plate.

3. 3

   Fry onion for a few seconds, add flour, and fry until brown.

4. 4

   Add stock gradually and a pinch of salt, bring to boil, and skim.

5. 5

   Return veal to pan; simmer gently for 2 to 2.5 hours.

6. 6

   Place veal on a hot dish, add cold water to sauce, boil, skim, season, and strain over veal.

7. 7

   Garnish with strips of carrot and turnip cooked in boiling salted water, and with rolls of bacon.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 16. The excerpt below is the record exactly as published.

Stewed Breast of Veal. Two pounds breast of veal. Stuffing as for roast veal. One ounce dripping. One ounce flour. One onion, one carrot, turnip (small). Pepper and salt. One pint stock

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