Veal, Bachelor's Stew

Ingredients

• a slice of veal from the fillet, about two inches thick, and weighing from two to three pounds
• a slice of fresh butter
• dredge with pepper
• a little piece of lean ham
• two or three sliced carrots
• some sticks of celery
• a few onions or peas
• cayenne
• a spoonful of ketchup
• a teacupful of boiling stock or water

Method

1. 1

   Brown veal in butter, season with pepper, and add ham, vegetables, cayenne, ketchup, and stock.

2. 2

   Cover and simmer gently until done, about 1 hour and 45 minutes.

3. 3

   Serve hot with thickened gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2097. The excerpt below is the record exactly as published.

Veal, Bachelor's Stew of.— In order to dress veal successfully in this way there should be at hand a small saucepan with a very closely-fitting lid. Take a slice of veal from the fiUet, about two inches thick, and weighing from two to three pounds. Dis- solve a slice of fresh butter in the sauce- pan and brown the cutlet in this on both sides. Dredge it with pepper, and place upon it a little piece of lean ham, together with two or three sliced carrots, some sticks of celery, a few onions or peas, or any other suitable fiavouring ingredients, together with salt and cayenne, a spoonful of ketchup, and a tea- cupful of boiling stock or wat

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