Veal Stew, Marengo

Ingredients

• three pounds of lean veal
• one gill of oil
• a cut-up onion
• two ounces of salt pork
• two tablespoonfuls of flour
• one quart of white broth
• one gill of tomato sauce
• a good tablespoonful of salt
• a teaspoonful of pepper
• a crushed clove of garlic
• a bouquet

Method

1. 1

   Cut veal into pieces and brown in oil with onion and salt pork.

2. 2

   Add flour, stir, and moisten with broth and tomato sauce.

3. 3

   Season and cook for forty minutes.

4. 4

   Serve with croutons and parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 185. The excerpt below is the record exactly as published.

Veal Stew, Marengo. — Cut three pounds of lean veal into pieces, and reduce them in a stewpan with one gill of oil, a cut-up onion or two shallots, and two ounces of salt pork, also cut up. Toss them occasion- ally, and when well browned after ten minutes, strew in two tablespoon- VEAL. 245 fuls of flour, stirring well again. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205) ; season with a good tablespoonful of salt and a teaspoonful of pepper, adding a crushed clove of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve with six croutons (No. 133) around the dish, and a little chopped parsley sprinkled over it. 625. Teal Stew a la Provencjale. — Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten minutes, stirring occasionally ; add two tablespoon- fuls of flour, stir again, and moisten with one quart of white broth (No. xj9). Season with a heaped tablespoonful of salt and a teaspoonful of pepper, and add six minced mushrooms, three crushed cloves of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve on a hot dish, sprinkling a little chopped parsley over it. 626. Veal Stew & la Grecque. — Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls ol> flour. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of table-celery, cut in two, and eighteen raw okras, pared whole. Cook for thirty minutes, and serve with the dish nicely decorated with the garnishing. 627. Veal, Stewed a laPortugaise. — The same as for No. 626, substitut- ing three stuffed tomatoes (No. 987), or plain, roasted tomatoes, and three timbales of cooked rice (No. 501) for the other garnishing. 628. Veal, Stewed a la Solferino.. — Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour

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