Stewed Veal

Ingredients

• 3 lb. fillet or breast of veal
• 1 lb. bacon
• 1 pint water
• 2 hard-boiled eggs
• 1 lemon
• 1/2 lb. bread crumbs
• 2 table-spoonfuls chopped parsley
• 1 table-spoonful chopped thyme
• Pepper
• 2 oz. suet
• 1 egg
• A little lemon-juice
• Salt

Method

1. 1

   Remove bones from veal without disfiguring it.

2. 2

   Flatten the joint and season with white pepper, salt, and lemon-juice.

3. 3

   Lay on sliced bacon, stuffing, and hard-boiled eggs.

4. 4

   Roll up and bind with tape; dust with flour.

5. 5

   Brown in a buttered stew-pan, then add water and stew slowly for 2-2.5 hours.

6. 6

   Pour off gravy, thicken if necessary, season, skim, and serve with lemon slices.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 21. The excerpt below is the record exactly as published.

Pepper and salt. Procure good ox palates. Wash in plenty of cold water and rub well with salt, and let them lie for some hours in warm salt and water, rubbing them occasionally to draw out the mucus. Then rinse thoroughly, and put them into a saucepan with cold water to cover them. Let the water heat slowly, but on no account boil. When hot, scrape off the tough horny skin from the palates. If the water boils this will be difficult to remove. Put them in a saucepan with the stock, and the vegetables cut into small pieces. Leo them stew very slowly for at least two hours till they are quite tender. Then season with pepper and salt, ketchup, and a little vinegar. Serve hot. TO STEW VEAL. 3 lb. fillet or breast of veal. I lb. bacon. 1 pint water; 2 hard-boiled eggs. 1 lemon. STUFFING. } lb. bread crumbs. 2 table-spoonfuls chopped parsley. 1 table-spoonful chopped thyme. Pepper. 2 oz. suet. 1 egg. A little lemon-juice

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