Veal, Housewife Style

Ingredients

• a loin
• a quart of broth
• three whole carrots
• two onions
• two cloves stuck in each
• a bouquet garni
• salt and pepper to taste
• a dozen small onions
• a little caramel if not sufficiently coloured

Method

1. 1

   Bone the loin, cut the kidney, trim fat, and tie the meat.

2. 2

   Brown in a buttered pan, moisten with broth, add carrots, onions, cloves, bouquet garni, salt, and pepper.

3. 3

   Simmer for 2.5 hours, basting often.

4. 4

   Cover and let simmer with coals for 30 minutes.

5. 5

   Drain, keep hot, strain gravy, reduce to half-glaze, add caramel.

6. 6

   Serve with glazed carrots and onions.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 107. The excerpt below is the record exactly as published.

VEAL, HOUSEWIFE STYLE. Procure a loin. Bone it ; cut cut the kidney ; trim off some of the encircling fat and put the kidney back in its place ; flatten the flap and fold it under so as to cover the kidney, and fillet and tie the piece of meat with string in order to keep it in shape. Or take a round cut from ofif a leg of veal, weighing five or six pounds ; bone it, and fasten it round with string. Put either in a well-buttei*ed braizing-pan over the fire to bix>wn ; when of a nice golden colour all round moisten wich a quart of broth, add thi*ee whole carrots, two onionb with two cloves stuck in each, a "bouquet garni," salt and pepper to taste, and set to simmer very gently for about two hours and a half, with the pan j)artly covered, not forgetting to baste often and turn the meat daring that time. Then cover the pan ; pit 348 PRACTICAL HOUSEHOLD COOKERY. 249 a good shovel of live-coal and embers on the lid, and let it simmer for half an hour, taking care meanwhile to baste the meat at least &ve times with its own gravy. When the meat is cooked, which can be ascert-ained by pricking it with a trussing-needle, drain it, and keep hot on a dish ; remove the carrots carefully by themselves — and keep them hot too — strain the gravy through a pointed strainer, skim off the fat, and reduce the gravy by quick boiling to a half-glaze ; add a little caramel if not sufficiently coloured. In the meantime cut the braized cari-ots into shape, dish them up with the beef together with a dozen small onions, pi-eviously glazed for that purpose; sprinkle over the re- duced gravy, and serve. Note, — This mode of preparing veal is also served cold. In that case cook it the day before, and put in a basin with the strained gravy, which will set to a firm jelly ; and it will only have to be turned out of the basin on to a dish to serve. 519. BRAIZED VEAL, ITALIAN STYLE. Take a round cut of the leg or a shoulder of veal, weigh- ing about six pounds, bone it with a sharp-pointed knife, and lard it in the usual way with well-seasoned strips of bacon, and fasten it i*ound with string. Lay flat in a well- buttered stewpan half a dozen thin slices of fat bacon with an ounce of butter. Cut in quarters an onion, a carrot, and one head of celery ; spread these on the slices of bacon ; add a bay-leaf and a few sprigs of thyme, place on these the piece of larded veal seasoned with salt and pepper, and set it on the fire to brown all round. After having pi'operly turned the meat and secured a nice even colour- ing, add a pint and a half of stock with half a pint of French white wine, then simmer it very gently, with the lid pai-tly on, for about three hours, taking care, as is usual 250 PRACTICAL HOUSEHOLD COOKERY. in all braizing, to carefully basto the meat, so as to glaze it welh When the meat is properly cooked, drain and put it on a dish to keep hot, strain the gravy in the usual way, and put it in a small saucepan to be reduced to a half- glaze, after having skimmed off the fat. Meanwhile pre- pare a dish either of macaroni, spaghetti, or ravioli, Italian style, garnish the veal with it, pour tlie reduced gravy over, and serva 520. STEWED VEAL, COUNTRY STYLE, In order to study economy, this stew should be made with the neck, breast, and trimmings of veal cutlets, the two former cut two inches wide by three long. Melt two ounces of butter in a stewpan over the fira; put the pieces of veal in with two bay-leaves and a few sprigs of thyme ; brown the veal nicely by stirring almost constantly ; then sprinkle two or three tablespoonfuls of flour over the meat; continue stirring for three or four minutes longer, or till the flour is well browned ; moisten with half a pint of stock and a gill of white wine ; season with salt and pepper; simmer by the side of the Are for about an hour with the lid on, stirring the meat five or six times ; after which, odd one pint of stock with three fresh tomatoes, skinned and cut in four. Boil fast on a brisk Are for fifteen minutes ; take the bay-leaves and thyme out ; add some potatoes and peas, cooked separately in broth, as well as a quarter of a pound of fresh mushrooms, properly trimmed, cleaned, and blanched, also in bix)th. Mix these well together on the stove till it boils, then dress it up in a large dish, and serve. 52L STEWED VEAL, COUNTRY STYLE (ANOTHER). Prepare and stew the veal trimmings as indicated in the foregoing, but half an hour before the completion of stew- PRACTICAL HOUSEHOLD COOKERY. 251 ing add to it two shred onions, half a pound of fresh mushrooms, a tablespoonful of chopped parsley, and the juice of a lemon. Stir well, simmer for half an hour ; add the quantity of broth required ; boU sharp for fifteen minutes ; remove the aromatic herbs, and serve separately with a pur^e of potatoes. 522. STEWED VEAL WITH RICE. Proceed for this stew as in the former, and when the meat is well glazed and cooked, add a quarter of a pound of fresh mushrooms and simmer for five or six minutes longer. Have a risotto (No. 109) ready; dish it up; dress also the stewed veal in another dish, and serve. 628. SCOLLOPS OF VEAL FRIED. Cut about two pounds of cushion * of veal into scollops or slices two inches wide by three long and half an inch thick, flatten these slightly with the cutlet-bat dipped in water, and roll each separately in flour. Melt four ounces of butter in a saute-pan, fry the scollops in it over a brisk file, taking care to give them, a nice golden colour on both sides. When this has been obtained, sprinkle a little flour on each slice. Moisten with half a pint of good broth, let it boil for ten minutes, then add a gill of half-glaze or good gravy, one teaspoonful of fine herbs (No. 195), a quarter of a pound of cooked fresh mushrooms, and salt to taste. Toss the saute-pan over the fire in order to warm up the contents and mix them well; dress the scollops in the form of a circle; add about an ounce of butter to the sauce ; squeeze the juice of a lemon, and stir by the side of the fire. Meanwhile garnish the centre of * Cusbion of veul U a cut from the most fleshy part of the leg of veal, aud very often called **lillet." 252 PRACTICAL HOUSEHOLD COOKERY. the dish with any puree or garnish of vegetables that may be preferred, or any paste, or rice. Four the sauce over the scollops, and serve. 524. BLANQUETTE OP VEAL. The bi^east is generally the part of veal used for blan- quette. Cut three pounds of breast of veal into pieces between two and three inches square ; put these in a stew- pan with enough water to cover the meat well; add two- thirds of a tablespoonful of salt and half a teaspoonful of pepper. Boil and skim in the usual way ; after which, add two onions

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