Veal Stew Piquante

Ingredients

• lean Veal from the loin or fillet
• a cucumber
• a lettuce
• pepper
• salt
• a little butter or clarified dripping
• boiling stock or water

Method

1. 1

   Cut veal into neat pieces, season with pepper and salt, and flour.

2. 2

   Fry in butter until lightly browned.

3. 3

   Add sliced cucumber and shredded lettuce, turn to prevent burning.

4. 4

   Pour boiling stock over to barely cover, simmer gently for an hour until veal is tender.

5. 5

   Add lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 272. The excerpt below is the record exactly as published.

Veal Stew Piquante. Dry Toast. Bacon Bolls. Brown and White Bread Potato Snow. and Butter. Cabbage. Honey. Wyvern Puddings. Bread and Milk. Cheese. Marketing. For the Day.— Ox-tail, ordered yesterday; a pair of thick Soles; from two to three pounds of lean Veal from the loin or lillet ; Apples; small Cucumber; a Lettuce ; Potatoes; Cabbage; Parsley; a pennyworth of German Yeast ; Plums. For To-morrow,— Small Soles, “Slips,” for breakfast; order a pound and a half of Calf’s Liver. A YEAR'S COOKERY. 345 Breakfast. — Dried Haddock (January 27tli) ; Potted Grouse (January 7tk) ; Bread and Milk (January 25th). Luncheon. — Stewed Ox-tail (May 8tli); Brown Betty (November 26th). Dinner. — Fillets of Sole Sautes (January 4th) ; Maitre d’Hotel Sauce (May 6th). Veal Stew Piquante. — Cut the veal into neat pieces about an inch square. Peel, slice, and flour the cucumber, and shred the lettuce finely. Season the veal with pepper and salt, flour it well, and fry it in a little butter or clarified dripping until it is lightly browned. Fry with it the cucumber and the lettuce, and turn the ingredients over in the pan to keep them from burning. Put them into a saucepan, pour boiling stock or water

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