Veal Pillau

Ingredients

• three pounds cut from the neck and shoulder
• a cupful of rice
• three table-spoonfuls of butter
• a quarter of a pound of salt pork
• an onion
• three large teaspoonfuls of salt
• half a teaspoonful of pepper
• half a cupful of strained tomato
• four cupfuls of boiling water

Method

1. 1

   Cut veal into small pieces, season with salt.

2. 2

   Sauté onion in butter until light straw color, add veal and brown.

3. 3

   Add tomato and a cup of water, simmer for an hour and a half.

4. 4

   Add remaining water, salt, pepper, and washed rice.

5. 5

   Boil, cover, and cook slowly for an hour.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 136. The excerpt below is the record exactly as published.

Veal Pillau. This is a savory and economical mode of preparing veal, three pounds cut from the neck and shoulder being used. The other materials needed are a cupful of rice, VARIOUS MODES OF COOKING MEAT. 261 three table-spoonfuls of butter or a quarter of a pound of salt pork, an onion, three large teaspoonfuls of salt, half a teaspoonf ul of pepper, half a cupful of strained tomato, and four cupfuls of boiling water

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