Veal, Norman Haricot

Ingredients

• two pounds and a half of veal chops
• a pint of boiling-stock
• two pounds of new potatoes
• salt if required
• pepper if required

Method

1. 1

   Trim veal chops, brown them lightly in butter, then place in a stewpan.

2. 2

   Pour boiling stock over them, add parsley, and simmer for 45 minutes.

3. 3

   Boil potatoes, then place them in the stewpan with the meat, cover, and simmer until done.

4. 4

   Serve cutlets in the center of a dish with potatoes and vegetables around.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2153. The excerpt below is the record exactly as published.

Veal, Norman Haricot of.— Take two pounds and a half of veal chops. Trim them neatly, free them almost entirely from fat, and brown them lightly in a httle butter. Put them into a stewpan, pour over them a pint of boiling- stock, add a bunch of parsley, and simmer very VEA ( 1057 ) VEA gently for three-quarters of an hour. Clean two pounds of new potatoes. Let them boil up once, then put them in the stesvpan above the meat, cover closeh-, and simmer again untU they are done enough. Before serving add salt and pepper if required

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