Stewed Veal with Peas

Ingredients

• 2 lbs. neck of veal
• 1½ ozs. butter
• 1½ ozs. ground rice
• 1 pint stock made from the veal bones
• 1 pint cooked peas
• 1 small teaspoonful of vinegar
• 1 teaspoonful of relish
• salt
• pepper

Method

1. 1

   Remove skin and bones from veal, cut into lengths, and brown.

2. 2

   Add butter and rice, brown lightly, then add stock, skim, and add veal, seasoning, and relish.

3. 3

   Simmer for 1.5 hours.

4. 4

   Boil peas, strain, add vinegar, sugar, and butter.

5. 5

   Serve veal with peas in the center.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 55. The excerpt below is the record exactly as published.

STEWED VEAL WITH PEAS. 2 lbs. neck of veal 1£ ozs. butter 1-|- ozs. ground rice 1 pint stock made from the veal bones 1 pint cooked peas 1 small teaspoonful of vinegar 1 teaspoonful of relish salt and pepper

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