Veal, Breast of Stewed with Green Peas
From Cassell's dictionary of cookery, 1892
Serves 4
Baste frequently and skim the gravy.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2104. The excerpt below is the record exactly as published.
Veal, Breast of, Stewed with Green Peas. — Take two pounds of the breast of veal. Out these into pieces convenient for serving, dredge them with flour, and sprinkle upon them a little pepper, salt, and white sugar. Fry them in hot fat till they are lightly browTied. Drain them, and put them into a saucepan with as much boiling stock made from bones as will barely cover them. Let them simmer very gently till done enough. Baste the meat frequently with the gravy, and skim this well to clear it from fat. About a quarter of an hour before the veal is to be served, throw into the liquor about a quart of freshly-shelled young peas
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