Veal, Tendons of, and Spinach

Ingredients

• the part of the veal which is called tendons
• a bed of carrots
• a bed of onions
• a bed of turnips
• a head of celery
• garnished faggot of parsley
• six cloves
• a few peppercorns
• a little salt
• sufficient stock or water

Method

1. 1

   Prepare tendons by cutting and slicing.

2. 2

   Place in a stewpan with vegetables and seasonings.

3. 3

   Braise gently for about four hours.

4. 4

   Serve garnished with spinach and glaze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 108. The excerpt below is the record exactly as published.

e head of celery, savoury herbs, carrots, and one and a half blades of mace. Put in the slices of veal, pour in a pint of water, and set it over a moderate fire, to simmer slowly for about two hours. Then take out the veal, strain the gravy through a hair sieve ; add a piece of butter rolled in flour, the ketchup, sauce, lemon juice and wine. Boil it for a few minutes ; then put in the slices of meat and the vegetables, and when hot serve it quickly. Veal Olive Pie. — Cut the remains of a dressed fillet of veal into thin slices and cover these with pieces of bacon, spread force-meat upon them and roll them firmly. Place in a pie dish piled high in the middle and intersperse among them about a dozen force-meat balls the size of marbles, the yolks of four hard-boiled eggs, cut into halves, and a few stewed mushrooms. Pour over a good, highly flavoured, thick gravy flavoured with lemon juice. Line the edges of a pie dish, cover it in the usual way and bake in a good oven for an hour, or an hour and a half. Veal Olives. — Scrape half a pound of uncooked veal and one ounce of lean ham ; clean and pound one anchovy ; mix well together and season with the tenth part of a nutmeg grated, a quarter of a grain of cayenne, a saltspoonful of white pepper, a saltspoonful of mixed sweet herbs, a teaspoonful of chopped parsley, a dessertspoonful of Oswego flour, one ounce of veal suet finely chopped, and a well- beaten egg. Cut some slices of veal oflf the fillet as thin as possible, and trim them into pieces four and a half inches long and three inches wide (six will be required) ; roll these flat with, the rolling pin ; have the same number of pieces of fat bacon, cut so thin that they are almost transparent ; divide the force-meat into six parts, roll one part in each piece of veal^ £|,nd over th^t the bacon, bind them round 156 THE housewife's EEFEKEB with tape, put the six ohves into a small stewpan with a teacupful of good gravy, and simmer for two hours ; baste the olives constantly with the gravy ; take them out, remove the tape, carefully ; put them neatly on a dish ; skim and strain the gravy, add half a wineglass of marsala and the strained juice of a lemon ; pour it over and serve. Veal, Tendons of, and Spinach. — That part of the veal which is called tendons consists of the gristly portion of the breast bone which has not yet become hardened into bone ; this is situated towards the thick edge of the breast of veal. After having removed the meat from the tendons, cut them straight along the end of the rib bones, leaving the f3ap of meat on to the ribs ; next slice off such portion of the breast bone as may have become formed into bone, divide the tendon or gristle part into square pieces the size of a cutlet ; and place in a stewpan a bed of carrots, onions, turnips, celery, garnished faggot of parsley, six cloves, a few peppercorns, and a little salt ; moisten with sufficient stock or water

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