Veal Haricot

Ingredients

• the best end of a small neck of veal
• a pint of good brown gravy
• a pint of freshly-gathered and shelled young peas
• half a pint of carrots
• half a pint of turnips
• a small cauliflower
• half a dozen young onions
• a sliced cucumber
• a cabbage lettuce cut into quarters
• a pound or two of young onions

Method

1. 1

   Put veal in a stewpan with brown gravy and simmer until three parts cooked.

2. 2

   Boil vegetables in stock until nearly tender, then add salt and cayenne.

3. 3

   Combine vegetables with veal and simmer for ten minutes.

4. 4

   Serve veal on a dish with vegetables arranged around it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2138. The excerpt below is the record exactly as published.

Veal, Haricot. — Take the best end of a small neck of veal. Shorten the bones, and either di^-ide the meat into cutlets, or leave it whole. Put it into a ste\vpan, pour over it a pint of good brown gravy, and let it simmer gently until three parts di-essed. Boil in stock in a separate saucepan a pint of freslily- gathered and shelled young peas, half a pint of carrots and turnips cut into shapes, a small cauliflower, half a dozen young onions, a sliced cucumber, a Ciibbage lettuce cut into quarters, a pound or two of young onions

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