Veal Stewed

Ingredients

• 2 lbs. veal
• 1 carrot
• 1 turnip
• 1 onion
• 1 stick of celery
• 5 white peppercorns
• 1 teaspoonful of salt
• 3 pints of cold water

Method

1. 1

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

2. 2

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

3. 3

   Boil and skim.

4. 4

   Cut the turnip and carrot in fancy shapes, add trimmings to stock.

5. 5

   Lay veal on top and steam gently for an hour.

6. 6

   Serve veal on a hot dish covered with parsley sauce made from veal stock and milk, garnished with carrot and turnip.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 53. The excerpt below is the record exactly as published.

eal, Stewed. — 2 lbs. veal, i carrot, i turnip, i onion, i stick of celery, 5 white peppercorns, A tea¬ spoonful of salt, 3 pints of cold water. Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, peppercorns, and salt into a stewpan with the water. Let it come to the boil and well skim it. 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. Lay the veal on the top and steam it gently for an nour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of e veal stock to half a pint of milk, and garnish with the carrot and tyrnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for 10 minutes. Nott. Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a G g8 the household quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Petits Poulets de Volatile. — \ lb. of cooked chicken meat finely minced, 2 ozs. tongue (cooked), J gill white sauce (good), \ gill aspic jelly, cayenne, salt and mace. Mix the chicken with the sauce, and pound it well in a mortar. Pass through a wire sieve, and add the aspic jelly and seasoning; set in little chicken moulds, thinly coated with aspic. Chop the tongue up finely, pound it also and set, with a little aspic jelly, in little tongue moulds. Serve on salad, dressed with mayon¬ naise sauce. Chicken Curried. — 1 fowl, 2 ozs. butter, 1 onion, 2 shallots, 1 blade mace, 1 tablespoonful curry powder, 1 tablespoonful of chutney, 1 apple, J pint white stock, salt, a squeeze of lemon juice. Cut the fowl as for a fricassee, and triih the pieces neatly. Put the butter into a stewpan, slice the apple, onion and shallots, and fry them in the butter without browning for ten minutes. Then add the pieces of fowl'; shake the curry powder over them, and stir for seven minutes. Take a little stock and mix the curry paste smoothly, then add the remainder and mix with the fowl ; put in the salt and mace, and simmer very slowly for about forty-five minutes. Skim, take out the mace, and dish. The lemon juice should be added about five minutes before serving. Note. — The above is a white curry ; for a brown curry fry the onions brown, also fry the curry powder before adding the stock. Veal and Ham Pie.— ij lbs. veal cutlet, J lb. ham or bacon, 1 tablespoonful finely chopped parsley, the grated rind of half a lemon, 1 teaspoonful of salt

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