Veal Tendons a la Villeroi

Ingredients

• half an inch thick
• about an inch and a half square
• equal parts of oil
• equal parts of vinegar
• a sliced onion
• a strip of lemon-rind
• a little pepper and salt

Method

1. 1

   Stew tendons until tender, cool, and slice.

2. 2

   Marinate in oil, vinegar, onion, lemon rind, pepper, and salt for three hours.

3. 3

   Drain, dry, dip in batter, and fry until brown.

4. 4

   Serve in a circle with tomato sauce in the center.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2171. The excerpt below is the record exactly as published.

half an inch thick, and about an inch and a half across. Put them into the curry sauce, and let them remain until they are heated through. Dish them alternately with fried rashers of bacon in a circle on a hot dish, and pour the curry sauce over and round them. Send rice boiled for oun-y to table on a separate dish. Time, four- hours to simmer the tendons. Probable cost, uncertain, the tendons being sold with the of veal. Veal Tendons, Fried.— Stew the ten- dons in the usual way, and place them between two dishes till cold. Cut them into slices half an inch thick. Brush them over with beaten egg, dip them into bread-crumbs, and fry them over a slow fire of a pale brown. Serve vei'v hot. Take half a pint of the sauce in whieli they were stewed, stir into it two table-spoonfuls VEA ( 1066 ) VEA of chopped mushrooms, two table-spoonfuls of sherry, and the yolk of an egg beaten up with three table-spoonfuls of cream. Stir this sauce over the fire till it begins to thicken, but it must not boil. Dish the fried tendons in a circle on a hot dish, pour the sauce into the centre, and servo very hot. Sometimes the sauce is thickened with yolk of egg and allowed to get cold, then the sliced tendons are dipped into it, afterwards into bread-crumbs, and fried as before. Time, four hours to sim- mer the tendons. Veal Tendons, Fried (a la Villeroi).— Stew the tendons in the usual way, and when they are tender put them between two dishes till cold. Cut them into neat slices half an inch thick and about an inch and a half square, and place them in a marinade of equal parts of oil and vinegar, with a sliced onion and a strijj of lemon-rind put under tliem, and a little pepper and salt sprinkled over them. Let them remain in this for three hours. Drain ;uid dry them, dip them in frying batter, and fry till they axe brown. Serve in a circle, 'W'ith tomato sauce in the centre of the dish. Time, four hoiLrs to simmer the tendons. Veal Tendons, Stewed.— Cut the ten- dons oif the breast of veal, leaving the flap of meat on the ribs, and divide them into pieces six inches long. Wrap these in slices of fat bacon, tie them with twine, and place them in a saucepan on a bed of sliced vegetables, consist- ing of a carrot, a turnip, an onion, a few outer sticks of celery, a bunch of parsley, a sprig of thyme, a bay-leaf, eight peppercorns, three cloves, a blade of mace, a strip of lemon-rind

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