Veal, Breast of Stuffed and Stewed (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to stew is three hours.
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 2105. The excerpt below is the record exactly as published.
eal, Breast of. Stuffed and Stewed (another way). — Stuff the breast of veal as before. Line a stewpan with slices of bacon, put in the %'eal, and add two onions, each stuck ^vith one clove, a carrot, a bunch of sweet herbs, and a little pepper. Lay sKces of bacon on the top of the veal, and pour upon it about half a pint or more of stock made from bones. Cover the saucepan closely, and let its contents sim- mer gently until done enough. Take up the veal, strain the gravy, skim it well, thicken with a little brown thickening, stir the juice of half a lemon
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