Teal Stew with Vegetables

Ingredients

• a shank of veal having 2y, pounds of meat
• 1 teaspoonfnl salt
• 1 onion
• a small carrot
• Vt white turnip
• a bouquet
• 2 ounces larding pork
• 1 ounce butter
• Vt cupful fine-cut onions
• 1 tablespoonful flour
• iVt pint of the veal broth

Method

1. 1

   Cut veal into pieces, crack bones, cover with cold water, add salt, onion, carrot, turnip, and bouquet.

2. 2

   Boil for 1 hour, strain broth.

3. 3

   Season meat, fry larding pork, add butter and onions, cook for 3 minutes.

4. 4

   Add meat, cover, and cook for 15 minutes.

5. 5

   Add flour, mix with meat, then add broth, cover, and cook slowly for 30 minutes.

6. 6

   Serve with rice or noodles.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 187. The excerpt below is the record exactly as published.

1 ounce butter, add y, cupful flour, stir until formed into a paste, then remove ; when cold add it to the meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine grated bread crumbs. Lay the loin on a table with the skin side downward, spread the forcemeat over the loin, then roll up, and tie it with several rows of strings ; tie twice more toward the center, equally dividing the distance. Place the bones and trimmings in a large kettle, add 2 ounces lean raw ham and 2 ounces fat pork, clover with cold water, place it over the fire; as soon as it begins to boil, add a bouquet, 2 onions, 1 carrot, and y^ even tablespoonful salt; put in the roulade, cover and cook slowly 2 hours. Take out the meat, remove the strings, trim the meat nicely, lay the roulade in a baking pan, add y^ pint of the broth, set the pan in a hot oven, baste frequently, and roast 30 minutes. Strain the remaining broth, remove every particle of fat, and reduce the broth by boiling without a cover to 1 pint Melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir 3 minutes ; add the reduced broth, cook 5 minutes ; then add y^ ounce butter, y^ tea- spoonful beef extract, and the fine-chopped boiled kidney. Ten minutes before serving brush the roulade over with beaten egg, and cover with 1 cupful fresh grated bread crumbs and 4 ounces grated cheese, return the roulade to the hot oven, let it obtain a fine golden color, then dress the meat on a warm dish; garnish with potatoes tortonia, and serve with stewed green peas or cauli- flower. Serve the gravy in a gravy bowl with it. A loin of veal prepared in this way is excellent out up cold ; it is served with aspic jelly and Tartar sauca 280 MEATa Blanqnette of Teal h PAllemande.— Procnre 2V, pounds of veal from the leg, cut it into 2-inch-sized pieces, place it in a saucepan over the fire, cover with boiling water, and after 2 minutea' boiling drain the meat in a colander and rinse with cold water. Retarn it to saucepan, cover with boiling water, add 12 small white onions or 4 large ones, 2 even tablespoonfuls salt, 1 even tablespoon- f ul white pepper, and a bouquet ; cover and boil slowly 1 hour. Shortly before serving melt 2 ounces butter in a saucepan, add y^ cupf al flour, stir and cook 3 minutes without browning ; then add enough of the veal broth to make a thick sauce, cook 2 minutes. Mix the yolks of 2 eggs with the juice of 1 lemon, add first a little of the sauce to the yolks, and then mix the whole together. Strain through a sieve, add Yt cupful cream or 1 tablespoonf ul unsweetened condensed milk. Let the sauce get boiling hot, but do not allow to boil. Lay the meat on a hot dish, pour the sauce over it, and set 6 rice timbales around the edge of the dish. Veal Fricassee. — Procure 2 pounds of veal from the breast, cut it into 2-inch pieces, place in a saucepan, cover with boiling water, add 2 fine-cut onions, 1 even tablespoonful salt, Ya teaspoon- ful white pepper, and 4 ounces salt pork cut into thin slices, cover and cook lYt hour; then mix 1 ounce butter with 1 tablespoon- ful flour, add it to the stew. Sift 6 ounces flour with 1 heaping teaspoonful baking powder into a bowl, add Ys teaspoonful salt, Ys ounce drippings or beef fat, rub the fat and flour together, add 4 tablespoonf nls water, the yolk of 1 egg, and 1 whole egg ; mix all together (do not stir any more than necessary). Cut with a table- spoon small portions from this and drop it into the boiling stew ; cover and cook 6 minutes ; then draw to side of stove and sprinkle over 1 tablespoonful flne-chopped parsley. Serve with boiled pota- toes and creamed beans. Teal Stew & PAmfirieaine.— Take a neck and part of a breast of veal (about 2Y« pounds) wipe the meat off with a damp towel, and if it should be necessary to wash it do it quickly in cold VEAL. 281 irater. Place the meat in a Baucepan over the fire, cover with boil- ing water, add 6 small or 2 large white onions, 1 even tablespoonfnl salt, Ys teaspoonfnl white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly ly^ hour. Peel 8 medium-sized pota- toes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonfnl flour, add it to the stew, cook until potatoes are done; add 1 tablespoonful fine-chopped parsley, and serve. Teal Stew h PHanovrleiiiie*— Procure a shank of veal having 2y, pounds of meat, cut the meat into inch-sized pieces, and crack the bones into small pieces ; place it in a saucepan, cover with cold ^ater, add 1 teaspoonfnl salt, 1 onion, a small carrot, Vt white turnip, and a bouquet Place the saucepan over the fire and boil 1 hour ; then strain the broth ; season the meat with 1 even table* spoonful salt, 1 even teaspoonfnl pepper, mix the seasoning and meat well together. Out 2 ounces larding pork into small pieces, put it in a saucepan over the fire, fry light brown, add 1 ounce butter, Vt cupful fine-cut onions, cook 3 minutes ; then add the meat, cover and cook 15 minutes, stirring often ; add 1 tablespoon- ful flour, mix it with the meat, then add iVt pint of the veal broth

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