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Stewed Veal
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 43. The excerpt below is the record exactly as published.
STEWED VEAL. Eemains of cold veal Pej^per and salt 1 onion Butter Bunch sweet herbs Mushroom ketchup Mode. — Slice the onion and fry in about a tablespoon- ful of butter ; cut the veal into small dice-like pieces, dredge a little flour, pepper and salt, and add to the onions, cover with stock, if you have it, or water, mixed with a little beef extract, put in the bunch of herbs ; stew for one hour and a-half to two hours, take out the herbs, add a tablespoonful of ketchup and thicken with a little flour. 236— MINCED VEAL AND POACHED EGGS. Remains of cold veal
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