Veal, Loin of, Stewed, Superior

Ingredients

• a loin of veal weighing about seven pounds
• half a pound of bacon
• two carrots
• two onions, each stuck with a clove
• a bunch of sweet herbs
• a few outer sticks of celery
• half a teaspoonful of peppercorns
• a blade of mace
• half the thin rind of a lemon
• Half a dozen mushrooms may be added if liked.

Method

1. 1

   Bone the loin of veal and fill the cavity with veal forcemeat.

2. 2

   Bind the meat with tape.

3. 3

   In a stewpan, add bacon, carrots, onions, herbs, celery, peppercorns, mace, and lemon rind.

4. 4

   Barely cover with veal stock and simmer until tender.

5. 5

   Thicken the stock for sauce, place veal on a dish, garnish with bacon, pour sauce over, and serve.

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.

a bunch of sweet herbs. Let it simmer gently for an hour, carefully removing the scum as it rises. Turn it upon the other side, and simmer another hour. Dish the joint. Skim the gravy, pour some of it over the veal, and send the rest to table in a tureen. Ham, bacon, or pickled pork should accompany this dish. Time, two hom-s. Probable cost, chump end of a loin of veal, lOd. per pound. Veal, Loin of. Stewed, Superior.— Take the chum^) end of a loin of veal weighing about seven pounds, and let the butcher bone it. FiU the cavity thus made with good veal force- meat, and bind the meat into a good form with tape. Put it into a stewpan with haK a pound of bacon cut into slices, two carrots, two onions, each stuck with a clove, a bimch of sweet herbs, a few outer sticks of celery, half a tea- spoonful of peppercorns, a blade of mace, and half the thin rind of a lemon. Half a dozen mushrooms may be added if liked,

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