Veal (a la Bourgeoise)

Ingredients

• about three pounds of the fillet, loin, or neck of veal
• two slices of lean bacon
• three carrots
• three onions
• a large bunch of herbs
• a blade of mace
• pepper and salt to taste
• as much boiling stock or water as will barely cover the ingredients
• a spoonful of sugar browning

Method

1. 1

   Cut veal into neat pieces and fry in butter until browned.

2. 2

   Add bacon, carrots, onions, herbs, mace, and seasoning.

3. 3

   Cover with stock or water and simmer gently until done.

4. 4

   Skim and strain the sauce, reduce it, and add sugar browning.

5. 5

   Serve veal with gravy and vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2094. The excerpt below is the record exactly as published.

eal (a. la Bourgeoise) . — Take about three pounds of the fillet, loin, or neck of veal. Cut it into neat pieces, and fry these in a little butter till they are brightly browned on both sides. Add two slices of lean bacon, three carrots, three onions (each with a clove stuck in it), a lai'ge bunch of herbs, a blade of mace, and pepper and salt to taste. Pom* over all as much boiling stock or water as will barely cover the ingredients, and simmer all together very gently until the meat is done enough. Take it out, skim the sauce, strain it, and boil quickly to reduce it; then add a spoonful of sugar browning

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