Veal Stewed

Ingredients

• a slice of butter
• a dozen young carrots
• half a dozen young onions
• a bunch of parsley
• a sprig of thyme
• a little pepper
• a little salt
• two ripe tomatoes
• a little mushroom ketchup
• a little lemon-juice

Method

1. 1

   Divide the veal into chops or neat pieces.

2. 2

   Melt butter in a stewpan, add the veal seasoned with pepper, salt, and dredged with flour.

3. 3

   Fry until lightly colored on both sides.

4. 4

   Pour in boiling stock or water to cover and simmer gently for an hour.

5. 5

   Add carrots, onions, parsley, thyme, and seasonings.

6. 6

   Simmer until vegetables are done.

7. 7

   Place meat and vegetables on a dish, add tomatoes and mushroom ketchup to the sauce, boil for 2-3 minutes, adjust acidity with lemon juice if needed, and serve with new potatoes and green peas.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 213. The excerpt below is the record exactly as published.

Veal Stewed.— Divide the veal into chops or neat pieces convenient for serving. Melt a slice of butter in a stewpan, put in the veal, which has been peppered, salted, and dredged with flour, and let it fry until it is lightly coloured upon both sides. Pour in gradually boiling stock or water to cover it, and let the meat simmer very gently for an hour. Put with it a dozen young carrots, half a dozen young onions, if the flavour is liked, a bunch of parsley, a sprig of thyme, and a little pepper and salt. Then simmer till the vegetables are clone enough. Place the meat and vegetables upon a dish, put with the sauce two ripe tomatoes broken small, and a little mushroom ketchup. Boil the sauce two or three minutes (if not sufficiently acid add a little lemon-juice

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