Veal Gravy-Broth

Ingredients

• 4 lb. or 5 lb. of veal
• a couple of wild rabbits
• two carrots
• onions
• a pint of standard broth
• add parsley
• half a clove of garlic
• two cloves

Method

1. 1

   Butter the bottom of a stewpan, add ham, veal, wild rabbits, carrots, and onions.

2. 2

   Sweat over a mild fire, add broth, reduce to a glace, moisten with broth, add parsley, shallots, garlic, cloves, boil, skim, and pass through a tammy.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 100. The excerpt below is the record exactly as published.

Veal Gravy-Broth, or Blond de Veau in Literature. Voltaire wrote from Cirey to his friend St. Lambert : ‘ Come to Cirey, where Madame Duchatelet will prevent your being poisoned; there is not even a spoonful oijus in the kitchen, all is done here with blond de veau ; we are going to live a hundred years.’* The recipe for this blond de veau had been given to Madame Duchatelet by the celebrated I Tronchin, whose hygienic principles were comprised in these three recommendations : ‘ Keep your head cool, your feet warm, and your bowels open.’ Compare with this the old Enghsh veal-broth recommended by Ignotus, quoted below. But first let us consider the classic recipe. Blond de Veau a la Duchatelet, by Tronchin. Put into a casserole butter or lard, slices of veal, and pieces of fowl, and fry the mixture; add onions, carrots, a bouquet of herbs, and a pint of bouillon (!) ; let the liquid boil down to a glace without allowing it to catch {i.e,, adhere, by burning, to the bottom of the casserole) ; then fill up again with bouillon (!), boil and skim, and let I simmer for two hours. . Make a white roux, and fry some V mushrooms (champignons) in it for some minutes; then 1 add the broth and bind it intimately ; boil and skim, keep ( on a mild fire to collect the grease, and pass through a ^ tammy. Considering that this blond de veau, for which no p quantities of either veal or fowl are given, is to be filled f' up twice with ‘a pint of bouillon,’ the statement of * Of. D.D., 2.50. 144 THE SPIRIT OF COOKERY Voltaire, that it was made without jus, is to some extent erroneous. Veal Gravy-Broth, or Blond de Veau. Butter the bottom of a stewpan, put in some slices of ham, 4 lb. or 5 lb. of veal, well minced, a couple of wild rabbits, two carrots and onions, and let all sweat over a mild fire ; add a pint of standard broth, and reduce by- boiling to the state of glace ; when it has a nice yellow colour remove it from the fire ; moisten again with standard broth (grand bouillon) ; now add parsley, shallots (half a clove of garlic), two cloves

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