Stewed Veal, Country Style

Ingredients

• two ounces of butter
• pieces of veal
• two bay-leaves
• a few sprigs of thyme
• two or three tablespoonfuls of flour
• half a pint of stock
• a gill of white wine
• salt and pepper
• one pint of stock
• three fresh tomatoes
• some potatoes and peas
• a quarter of a pound of fresh mushrooms

Method

1. 1

   Melt butter, brown veal with bay leaves and thyme.

2. 2

   Sprinkle flour, stir, moisten with stock and wine, season, and simmer for an hour.

3. 3

   Add stock, tomatoes, and boil.

4. 4

   Mix in potatoes, peas, and mushrooms, boil, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 108. The excerpt below is the record exactly as published.

STEWED VEAL, COUNTRY STYLE, In order to study economy, this stew should be made with the neck, breast, and trimmings of veal cutlets, the two former cut two inches wide by three long. Melt two ounces of butter in a stewpan over the fira; put the pieces of veal in with two bay-leaves and a few sprigs of thyme ; brown the veal nicely by stirring almost constantly ; then sprinkle two or three tablespoonfuls of flour over the meat; continue stirring for three or four minutes longer, or till the flour is well browned ; moisten with half a pint of stock and a gill of white wine ; season with salt and pepper; simmer by the side of the Are for about an hour with the lid on, stirring the meat five or six times ; after which, odd one pint of stock with three fresh tomatoes, skinned and cut in four. Boil fast on a brisk Are for fifteen minutes ; take the bay-leaves and thyme out ; add some potatoes and peas, cooked separately in broth, as well as a quarter of a pound of fresh mushrooms

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