Veal a la Daube

Ingredients

• a shoulder of veal
• fill the hollow with force-meat
• slices of bacon
• a little veal broth or jelly
• a bunch of sweet herbs
• two anchovies
• pepper
• salt

Method

1. 1

   Bone the shoulder of veal, season, and fill with force-meat.

2. 2

   Sew the opening, cover with bacon, and place in a stewpan with bones and trimmings.

3. 3

   Add broth, herbs, mace, pepper, salt, and anchovies.

4. 4

   Cover and simmer for two hours, shaking occasionally.

5. 5

   Strain the gravy and glaze the veal with it.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 445. The excerpt below is the record exactly as published.

Veal a la Daube. — Bone a'shoulder of veal, season, and fill the hollow with force-meat; sew the opening, and cover the veal with slices of bacon ; place in a stewpan, together with the bones and trimmings, and a little veal broth or jelly ; add a bunch of sweet herbs, mace, pepper, salt, and two anchovies

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