Veal a la Daube

Ingredients

• the chump end of the loin
• a pint of good veal broth
• an anchovy
• two blades of mace
• a few white peppers
• a sheet of white paper
• slices of fat bacon
• a little fagot of herbs

Method

1. 1

   Cut off the chump end of the loin; take out the edge-bone; stuff the hollow with good forcemeat, tie it up tight, and lay it in a stew-pan with the bone you took out, a little fagot of herbs, an anchovy, two blades of mace, a few white peppers, and a pint of good veal broth.

2. 2

   Cover the veal with slices of fat bacon, and lay a sheet of white paper over it.

3. 3

   Cover the pan close, simmer it for 2 hours, then take out the bacon, and glaze the veal.

4. 4

   Serve it on mushrooms or with sorrel-sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 508. The excerpt below is the record exactly as published.

EAL, a la daube. — Cut off the chump end of the loin ; take out the edge-bone ; stuff the hollow with good forcemeat, tie it up tight, and lay it in a stew-pan with the bone you took out, a little fagot of herbs, an anchovy, two blades of mace, a few white peppers, and a pint of good veal broth. Cover the veal with slices of fat bacon, and lay a sheet of white paper

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