Veal, Breast of, Stewed

Ingredients

• a breast of veal
• an onion
• a cabbage lettuce
• one quart of peas
• pepper
• salt
• a little pounded sugar
• flour
• butter

Method

1. 1

   Cut veal into pieces, fry with butter, onion, and shredded lettuce.

2. 2

   Add flour, broth or water, and stew gently.

3. 3

   When nearly done, add peas and season.

4. 4

   Thicken peas with flour and butter, dish up veal, and pour peas over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 107. The excerpt below is the record exactly as published.

Veal, Breast of, Stewed. — Cut a breast of veal or a portion of it in pieces, fry them with a little butter, an onion, and a cabbage lettuce shred small. When browned, add a little flour ; shake it well together, then add a small quantity of broth or water. Let it stew gently. When the veal is three parts done, take one quart of peas, put them in water, and handle them with a little butter, so that they adhere together. Take away nearly all the gravy from the veal, and put in the peas. When both are done, add pepper, salt, and a little pounded sugar

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