Veal, Loin of, Stewed, Plain

Ingredients

• the chump end of a moderate-sized loin of veal
• a slice of fresh butter
• two sliced carrots
• two small onions
• a bunch of sweet herbs
• boiling stock or water to half its depth

Method

1. 1

   Put the chump end of veal into a stewpan with butter and brown it.

2. 2

   Pour boiling stock or water to half its depth, add carrots, onions, and herbs.

3. 3

   Simmer gently for an hour, remove scum, turn the meat, and simmer another hour.

4. 4

   Dish the joint, skim the gravy, pour some over the veal, and serve the rest in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2148. The excerpt below is the record exactly as published.

Veal, Loin of, Stewed, Plain.— Take the chump end of a moderate-sized loin of veal ; put it into a stewpan with a slice of fresh butter, and turn it about imtil it is lightly and equally browned. Pour over it boiling stock or water to half its depth, and add two sUced carrots, two small onions, and a bunch of sweet herbs

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