Veal, Provencal

Ingredients

• 3 lbs. of nice, white, fat breast of veal
• one tablespoonful of butter
• three of olive oil
• one teaspoonful of salt
• one salt-spoonful of black pepper
• one large white onion, chopped
• one teaspoonful of chopped shallots
• one clove of garlic, whole
• a bouquet of three sprigs of parsley
• half a bay-leaf
• two cloves
• three good-sized tomatoes
• half a pint of good broth

Method

1. 1

   Brown veal in butter and olive oil for 15 minutes.

2. 2

   Season with salt, pepper, onion, shallots, garlic, parsley, bay-leaf, cloves, and tomatoes.

3. 3

   Add broth, cover, and cook for 1 hour, stirring occasionally.

4. 4

   Serve hot, removing garlic and bouquet before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 449. The excerpt below is the record exactly as published.

Veal, Provencal. — Cut in pieces three inches long and one inch wide 3 lbs. of nice, white, fat breast of veal. Wash in lukewarm water, and dry it well with a clean towel. Put in a skillet one table-spoonful of butter and three of olive oil, and when the butter is melted put the meat in it and let the pieces of veal get brown for fifteen minutes. It must be of a golden color all over. Have the saucepan uncovered and stir from time to time. After being browned, season with one teaspoonful of salt, one salt-spoonful of black pepper, one large white onion, chopped, one tea- spoonful of chopped shallots, one clove of garlic, whole, one bouquet of three sprigs of parsley, half a bay-leaf, two cloves ; add three good- sized tomatoes. Remove the skin and seeds from the latter previously, and cut them in small pieces. Add also half a pint of good broth

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