gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Loin of Veal
From Modern cookery, in all its branches, 1884
Serves 4
Cooking time may vary based on meat size.
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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 209. The excerpt below is the record exactly as published.
STEWED LOIN OF VEAL. Take part of a loin of veal, the chump end will do; put into a large, thick, well-tinned iron saucepan, or into a stewpan, about a couple of ounces of butter, and skake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal, light brown, pour gradually in veal broth, gravy, or boiling water to nearly half its depth ; add a little sauce, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.