Veal, Breast of

Ingredients

• Cover thickly with crumbs of bread
• put small lumps of butter about on it
• sprinkle with pepper and salt

Method

1. 1

   Cover veal breast with bread crumbs, add butter, and season.

2. 2

   Bake and serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 441. The excerpt below is the record exactly as published.

Veal, Breast of it stand in salt and water for half an hour, to draw out all the blood. Season with salt and pepper, and broil, basting frequently with butter. Either fried or broiled liver is more delicate if, after it is cut into slices for cooking, it is parboiled in salt and water. Calf's Liver, Minced. — Boil a calf’s liver till it will crumble. Drain it, and cut it in small pieces. Strain the water in which it was boiled, and thicken it with a piece of butter rolled in flour. Pepper and salt and a few herbs must be added, and the mixture boiled up. Put the liver on a deep dish with the finely grated crumbs of a stale loaf. Set the dish in the oven five minutes, pour on the gravy, and serve hot. Calf’s Liver Saute.— Have I y2 lbs. of nice light -colored calf’s liver; cut in slices of one-third of an inch thick. Season each side with half a salt-spoonful of salt and quarter of a one of black pepper. Put in a skillet two table-spoonfuls of clarified butter ; when hot, place the slices one by the other. Cook three minutes on each side, remove them to a platter, and keep warm in the oven with door wide open. Put in the gravy of the liver two table-spoonfuls of finely chopped onions. Let simmer for five minutes while stirring, till they are a golden color. Add one table- spoonful of wine vinegar, let simmer one minute more, pour over the liver and sprinkle over it one table-spoonful of finely chopped parsley. Arrange the slices on the platter in a crown shape. Garnish with vegetables. Calf’s Tongue, Boiled. —Let two calves’ tongues soak in cold water for one hour. Put them in a soup-kettle with three quarts of cold water, over a brisk fire. As soon as it has come to the boiling-point, skim carefully and season with half a table-spoonful of salt, one salt -spoonful of pepper, three good-sized carrots, three small white turnips, one bouquet of three leeks, four sprigs of parsley, one branch of celery, one bay -leaf, two cloves stuck in one onion, and a very small branch of thyme. Let it boil for two hours, remove the tongues to a platter, skin them, and cut them in two, lengthwise. Serve with baked macaroni; or, if wanted cold, serve with tartar or other cold sauce. Sweetbreads. See Sweetbreads, pages 381, 382, 383. Veal, Blanquette of, with Mush- rooms.— Cut some cold dressed veal into pieces about an inch square and a quarter of an inch thick. Take a quarter of the bulk of the meat in but- ton mushrooms, clean these with a piece of flannel and a little salt, and simmer them very gently with a slice of fresh butter till they are done enough. Put the pieces of veal in a saucepan, lay the stewed mushrooms upon them, and pour over all a little nicely seasoned veal stock, thickened with a little piece of white thickening. Heat the preparation gently till it is on the point of boiling. Beat one or two eggs in a bowl, stir a spoonful of sauce into them, and add them gradu- ally to the rest. Shake the sauce over the fire for a minute, but do not let it boil or it will curdle. Add a table- spoonful of lemon -juice, and serve. If liked, the blanquette may be piled m the centre of a dish with a border of pastry round it. Time to sim- mer the mushrooms, ten to fifteen minutes. Veal, Breast of. — Cover thickly with crumbs of bread, put small lumps of butter about on it, and sprinkle with pepper and salt

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