Veal, Brisket of, Stewed with Onions

Ingredients

• Cut the brisket of veal into small pieces
• Rub a stewpan quickly with a freshly-cut clove of garlic
• Dissolve in it a thick slice of fresh butter
• add three large onions thinly sliced
• a sprig of thyme
• a bay-leaf
• a little pepper and salt
• a dessert-spoonful of chopped parsley

Method

1. 1

   Cut veal into small pieces.

2. 2

   Rub a stewpan with garlic, dissolve butter, add veal and onions, thyme, bay-leaf, pepper, and salt.

3. 3

   Cover and stew gently until done.

4. 4

   Add stock if needed before serving, and garnish with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2106. The excerpt below is the record exactly as published.

Veal, Brisket of, Stewed with Onions. — Cut the brisket of veal into small pieces convenient for serving. Rub a stewpan quickly three or four times across with a freshly- cut clove of garlic. Dissolve in it a thick slice of fresh butter, put in the veal, and add three large onions thinly sliced, a sprig of thyme, a bay-leaf, and a little pepper and salt. Cover the saucepan closely, and stew its contents as gentlj' as possible till done enough. Shake the saucepan frequently to keep the veal from burning. Ten minutes before the dish is to be served pour over the meat a little stock, if this is needed. Throw in a dessert-spoonful of chopped parsley

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