Veal, Loin of. Steamed (a German recipe)

Ingredients

• a loin of veal
• a slice of butter
• a cupful of sour cream
• two table-spoonfuls of bruised capers
• a sliced carrot
• a small onion
• two bay-leaves
• a little pepper
• a little salt
• a tea-cupful of stock

Method

1. 1

   Bone a loin of veal, remove the kidneys, and trim away the superfluous fat.

2. 2

   Spread a layer of veal forcemeat over the inner side of the veal, roll it, and bind with twine.

3. 3

   Dissolve butter in a saucepan, add the veal, and brown it.

4. 4

   Add sliced carrot, onion, bay leaves, pepper, and salt.

5. 5

   Pour stock over it, cover, and steam gently until tender.

6. 6

   Strain and skim the gravy, stir in sour cream and bruised capers, boil, and pour over the meat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2147. The excerpt below is the record exactly as published.

Veal, Loin of. Steamed (a German recipe). — Bone a loin of veal, remove the kid- neys, and trim away the superfluous fat. Spread a layer of veal forcemeat over the inner side of the veal, then roll it, and bind with twine to keep it in shape. Dissolve a slice of butter in a saucepan, put in the veal, and turn it about over the fire till it is equally and lightly browned all over. Put with it a sliced carrot, a small onion, two bay-leaves, and a httle pepper and salt. Pour a tea-cupful of stock over it, cover the saucepan closelv, and let VEA ( 1054 ) VEA the veal steam gently tiU tender. Take up the veal, strain and skim the gravy, stir into it a cupful of sour cream and two table-spoonfuls of bruised capers

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