Stewed Veal and Green Peas

Ingredients

• 2 lbs. of the loin, neck, or breast of veal
• 2 slices lean bacon
• 1 blade mace
• 1 bunch savoury herbs
• pepper and salt to taste
• 1 onion
• 2 oz. of butter
• 1 pint boiling water
• 1 quart boiled peas

Method

1. 1

   Cut veal into cutlets and fry in butter until browned.

2. 2

   Add bacon, onion with cloves, spices, herbs, and boiling water.

3. 3

   Stew for two hours, skim fat, remove herbs, thicken gravy with some peas, add remaining peas, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 40. The excerpt below is the record exactly as published.

Stewed Veal and Green Peas. — 2 lbs. of the loin, neck, or breast of veal, 2 slices lean bacon, 1 blade mace, 1 bunch savoury herbs, pepper and salt to taste, 1 onion. Cut the veal into cutlets. Fry in a stew-pan in 2 oz. of butter till lightly browned on both sides. Add the bacon, one small onion stuck with two cloves, spices, herbs, and seasoning ; pour in 1 pint boiling water, and stew gently for two hours. When done skim off the fat and take out the herbs. Have ready 1 quart boiled peas

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