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Veal, Simply Braised
From A year's cookery, 1880
Serves 1
Garnish with a mixture of turned cooked vegetables.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
348Calories
10 gProtein
30 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein10 g
Carbohydrates30 g
Fiber8.5 g
Sugars9.4 g
Total Fat23 g
Saturated Fat8.4 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol40 mg
Sodium121 mg
Potassium743 mg
Calcium144 mg
Iron4.7 mg
Magnesium69 mg
Phosphorus159 mg
Zinc2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C52 mg
Vitamin A616 mcg
Vitamin E0.8 mg
Vitamin K422 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate93 mcg
Choline25 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 194. The excerpt below is the record exactly as published.
Veal, simply Braised. Brown and White Bread Spinach. and Butter. Potatoes. Fried Hominy. Ground Rice Shape, with Red Currant Jelly. Cheese. Marketing. For the Day.— A quart of Gooseberries ; a thick Brill ( January 9th) ; half a pint of picked, or one pint of unpicked, Shrimps ; a slice from the Fillet of Veal, about four inches thick, and weighing about four pounds; ask the butcher to remove the bone. Spinach ; Potatoes ; a pennyworth of fresh Yeast ; Macaroni. For To-morrow. — Bespeak half an Ox-kidney for to-morrow. Breakfast. — Collared Tongue (January 2nd) ; Fried Hominy (February 12th). 244 A YEAR'S COOKERY. Luncheon. — Macaroni and Bacon (January 27th) ; Gooseberry Fool (June 24th). Dinner. — Boiled Brill (January 9th); Shrimp- Sauce (January 30th). Veal , simply Braised. — Cut away the skin, bind the veal into a compact piece with tape, and flour it well. Melt a small slice of butter in a stewpan, put in the veal, and fry it till it is brown on one side, then turn it upon the other. Take it up, and put into the stew- pan a large carrot cut into slices, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, half a blade of mace, and half a dozen peppercorns. Cover the vegetables with one or two thin slices of fat bacon, lay the meat on the top, and pour in as much stock or water as will just cover the vegetables
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