Stewed Veal Tendons

Ingredients

• pieces six inches long
• slices of fat bacon
• a carrot
• a turnip
• an onion
• a few outer sticks of celery
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• eight peppercorns
• three cloves
• a blade of mace
• a strip of lemon-rind
• a little salt

Method

1. 1

   Cut tendons from veal breast, wrap in bacon, tie, and place in a saucepan with sliced vegetables.

2. 2

   Cover with stock or water and simmer until tender.

3. 3

   Remove, cool, strain gravy, reduce, and glaze tendons in gravy.

4. 4

   Serve in a circle with gravy and dressed vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2172. The excerpt below is the record exactly as published.

pieces six inches long. Wrap these in slices of fat bacon, tie them with twine, and place them in a saucepan on a bed of sliced vegetables, consist- ing of a carrot, a turnip, an onion, a few outer sticks of celery, a bunch of parsley, a sprig of thyme, a bay-leaf, eight peppercorns, three cloves, a blade of mace, a strip of lemon-rind, and a little salt

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