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BREAST OF VEAL

(Belgian) - (The Belgian Cook-book)







Take some chopped veal and with it an equal quantity of chopped beef, and
one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with
a raw egg, adding salt and pepper, and, if wished, some blanched and
chopped almonds. (Put a large piece of butter both above and below.)
Shape the meat into the form of a loaf and put it in a dish, with a large
slice of butter above and below it. Cook it for about half-an-hour.
[_Mme. Gabrielle Janssens_.]

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BREAST OF VEAL--ROASTED

Roast as directed above. Have the butcher cut a pocket to receive the
stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
little caraway seed on top of the roast. A tablespoon of lemon juice
adds to the flavor. Baste often.

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STUFFED BREAST OF VEAL

Rub the piece of meat with salt, pepper, ginger and minced onion.
Prepare a stuffing as for chicken of crumbled, stale bread, etc., or
soak pieces of stale bread in cold water. Squeeze dry and season with
a little minced onion, parsley, a little melted butter, salt and
pepper, and moisten all with one egg. Fill the breast of veal with
this stuffing, sew together, place in roasting pan with a small
quantity of water, to which a tablespoonful of butter has been added.
Roast in a moderately hot oven until well done, basting frequently.

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No. 85. Vitello alla Pellegrina (Breast of Veal)

Ingredients: Breast of veal, butter, onions, sugar, stock, red
wine, mushrooms, bacon, salt, flour, bay leaf.
Roast a bit of breast of veal, then glaze over two Spanish onions
with butter and a little sugar, and when they arc a good colour
pour a teacup of stock and a glass of Burgundy over them, and add a
few mushrooms, a bay leaf, some salt, and a few bits of bacon.
When the mushrooms and onions are cooked, skim off the fat and
thicken the sauce with a little flour and butter fried together;
pour it over the veal and put the onions and mushrooms round the
dish.

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Breast Of Veal Stewed

(Stufatino di petto di vitella)



Break a piece of breast of veal leaving all its bones.



Make a hash with garlic, parsley, celery and carrot; add oil, pepper and

salt and put on the fire with the meat. Turn it over often, and when it

begins to brown, sprinkle over a pinch of flour and a little tomato

sauce or tomato paste diluted in water. Complete the cooking with broth

or water. Finally add a piece of butter and pieces of celery cut in big

pieces which must have been before half cooked in water and browned in

butter. Care must be taken to keep the saucepan always covered, in this

as in other stews.

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Vitello Alla Pellegrina Breast Of Veal

Ingredients: Breast of veal, butter, onions, sugar, stock, red wine,

mushrooms, bacon, salt, flour, bay leaf.



Roast a bit of breast of veal, then glaze over two Spanish onions with

butter and a little sugar, and when they are a good colour pour a teacup

of stock and a glass of Burgundy over them, and add a few mushrooms,

a bay leaf, some salt, and a few bits of bacon. When the mushrooms and

onions are cooked, skim off the fat and thicken the sauce with a little

flour and butter fried together; pour it over the veal and put the

onions and mushrooms round the dish.

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Roasted Breast Of Veal

Cut to the left on the first line d, c; then cross from c to the

most distant a. The lines a, d, a, d, &c., represent the

directions in which the brisket, or gristly part should be divided; d,

c, show the course of the ribs, and e is the sweetbread.

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Breast Of Veal

To fricassee it like fowls, parboil it; turn it a few times over the

fire with a bit of butter, a bunch of parsley, scallions, some

mushrooms, truffles, and morels. Shake in a little flour; moisten with

some good stock broth; and when the whole is done and skimmed, thicken

it with the yolks of three eggs beat with some milk; and, before it is

served, add a very little lemon juice.

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Breast Of Veal With Cabbage And Bacon

Cut the breast of veal in pieces, and parboil it; parboil also a cabbage

and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie

each separately with packthread, and let them stew together with good

broth; no salt or pepper, on account of the bacon. When the whole is

done, take out the meat and cabbage, and put them into the terrine you

serve to table. Take the fat off the broth, put in a little cullis, and

reduce the sauce over the stove. When of a proper thickness pour it over

the meat, and serve up.

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Breast Of Veal En Fricandeau

Lard your veal, and take a ragout of asparagus, (for which see Ragouts,)

and lay your veal, larded or glazed, upon the ragout. The same may be

done with a ragout of peas.

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Breast Of Veal Glazed Brown

Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a

bit of butter and a spoonful of flour over the fire, and, when it is of

a good colour, put in a pint of broth, and afterwards the veal. Stew it

over a slow fire, and season with pepper and salt, a bunch of parsley,

scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar.

When the meat is done and well glazed, skim the sauce well, and serve

it round it.









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