Veal Stew

Ingredients

• about four pounds of veal
• two moderate-sized onions
• butter
• the rind of half a lemon
• a lump of sugar
• a little pepper
• a little salt
• a quart of water
• a dessert-spoonful of ketchup
• half a glassful of sherry
• a few stewed mushrooms

Method

1. 1

   Cut veal into pieces, rub with butter, brown with onions.

2. 2

   Dredge with flour, add lemon rind, sugar, pepper, and salt.

3. 3

   Cover with veal gravy and stew gently until tender.

4. 4

   Thicken gravy with flour and water, add ketchup, sherry, and mushrooms.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2169. The excerpt below is the record exactly as published.

Veal Stew. — Take about four pounds of veal, the chump end of the loin, or part of the leg, or a portion of the breast from which the bones have been removed will answer excel- lently for the purpose. Cut it into neat pieces about two inches square, or if preferred let it VEA ( 1065 ) VEA remain whole. Rub it over with butter, then put it into a stewpan with two moderate-sized onions thinly sliced, and turn it about over a clear tire till it is brightly browned. Dredge flour upon it, put with it the j nice and thin rind ©f half a lemon, a lumji of sugar, and a little pepper and salt, and then cover with some nicely-flavoured veal gravy. Cover the sauce- pan closely, and let its contents stew very gently till the meat is tender without being too much dressed. Pour most of the gravy into a clean saucepan, thicken it with a tea-spoonful of brown thickening, or with a table-spoonful of flour mixed smoothly with a little cold water, and a tea-spoonful of sugar browning. Add a dessert-spoonful of ketchup, half a glassful of sherrj', and a few stewed mushrooms if these are to be had. Put the meat into the thickened gravy, let it get quite hot, then serve on a hot dish with the gravy pom-ed over it. Fresh or pickled cucumber may accompany this dish. The gravy may be made by stewing the bones and trimmings of the veal for an hour or more in a quart of water

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