Veal, Breast of Stewed with Oysters

Ingredients

• a piece of the breast of veal weighing about two pounds
• a large onion stuck with a clove
• half a blade of mace
• a bunch of sweet herbs
• half an inch of stick cinnamon
• a little pepper
• a little salt
• a tablespoonful of strained lemon-juice
• a quarter of a pint of milk or cream
• the liquor from a tin of oysters

Method

1. 1

   Combine veal with onion, mace, herbs, cinnamon, and seasonings.

2. 2

   Pour oyster liquor over, simmer gently, strain, and mix with milk or cream and egg yolks to thicken.

3. 3

   Serve veal with sauce and hot oysters.

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 2103. The excerpt below is the record exactly as published.

a little salt and white pepper. Pom- upon the meat a pint of stock or water, let the liquor boil, skim carefully, then di-aw it to the side, and simmer as gently as possible tiU done enough. Take up the meat, and place it in j the oven to keep hot. Strain the gravy, put it j back into the saucepan, and stir into it the yolks j of two eggs which have been beaten up with a quarter of a pint of milk or cream. Stir this i sauce over the fire for a minute or two tiU it i begins to thicken, then pour it over the veal, j and serve very hot. The sauce must not boil after the eggs are added, or it wiU curdle. If liked, the meat maybe left whole instead of being cut up. Those who like the flavour may rub the stewpan across five or six times with freshly- cut garlic before putting in the meat. Time to simmer the veal, one hour and a half, or two houi-s if thick. Probable cost, veal, 9d. to lOd. per poimd. Sufficient for half a dozen persons. Veal, Breast of, Stewed Plainly.— Take out the long bones and the gristle, and trim a breast of veal neatly. Put it into a stewpan, and cover with boiling stock made from bones. Let the liquor boil, skim care- fully, and simmer very gently until the veal is tender. Drain and dish it, garnish the dish with forcemeat balls, and pour a little good gravy round it. The liquor in which it is stewed, unless thoroughly cleared from the fat, will be too rich to serve with it. A little bacon should accompany this dish. Time to stew the veal, two to two and a half hours. Probable cost, veal, 9d. to lOd. per pound. 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. Let them simmer until tender. Serve very hot. Time to simmer the veal, two houi's. Piobable cost, about 3s. Suflficient for four or five persons. Veal, Breast of. Stewed with Oysters. — Take a piece of the breast of veal weighing about two pounds. Put it into a sauce- pan with a large onion stuck with a clove, half a blade of mace, a bunch of sweet herbs, half an inch of stick cinnamon, and a little pepper and salt. Pour over it the liquor from a tin of oysters, and add a table -spoonful of strained lemon-juice, with a little stock if required. Simmer the veal as gently as possible for two hours, and skim it well. Strain the liquor, put with it a quarter of a pint of milk or cream

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