Veal, Stewed

Ingredients

• 2 lbs. Veal
• 1 Carrot
• 1 Turnip
• 1 Onion
• 1 stick of Celery
• 5 White Peppeixorns
• teaspoonful of Salt
• 3 pints of cold Water

Method

1. 1

   Bone the veal, roll it up and tie in a nice shape with string.

2. 2

   Then put the bones, peppercorns, and salt into a stewpan with the water.

3. 3

   Let it come to the boil and well skim it.

4. 4

   Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery.

5. 5

   Lay the veal on the top and steam it gently for an hour.

6. 6

   When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of the veal stock to half a pint of milk, and garnish with the carrot and turnip.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 18. The excerpt below is the record exactly as published.

eal, Stewed. Ingredients. — 2 lbs. Veal, 1 Carrot, 1 Turnip, 1 Onion, 1 stick of Celery, 5 White Peppeixorns, teaspoonful of Salt, 3 pints of cold Water

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