Veal à la Cadet

Ingredients

• Choose a solid piece of fat white veal
• some thinly sliced onion
• olive oil
• pieces of thyme
• bay leaves
• parsley
• salt
• white pepper
• one pint of tomato sauce

Method

1. 1

   Lard veal with strips of pork and ham.

2. 2

   Soak in a vessel with onion, olive oil, thyme, bay leaves, parsley, salt, and pepper for six to seven hours.

3. 3

   Roast in oiled paper for one and a half hours.

4. 4

   Brown veal, add broth and cayenne to pan liquid, strain, and mix with tomato sauce.

5. 5

   Heat and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 87. The excerpt below is the record exactly as published.

Veal à la Oadet Choose a solid piece of fat white veal. With a larding needle thrust inside some long strips of larding pork and ham. Put the veal in a hollow earthen vessel with some thinly sliced onion, olive oil, pieces of thyme, bay leaves, parsley, salt, and white pepper. Let it soak for six or seven hours, occasionally turning it so it will absorb the seasoning. Then place on a long skewer, wrap in three thicknesses of oiled paper with the vegetables, etc., inside, and roast in a moderate oven for one hour and a half, according to size. Remove the paper, leave the vegetables in the pan, let the veal brown, and put it on a 164 MB8. SEELY'S COOK BOOK dish. Add a little broth and a dash of cayenne to the liquid in the pan. Cook for a minute or two. Then strain and remove grease. Mix with one pint of tornato sauc

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