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Half A Fillet Of Veal To Stew

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a stewpan large enough for the piece of veal, put in some butter,

and fry it till it is firm, and of a fine brown colour all round; put in

two carrots, two large onions, whole, half a pound of lean bacon, a

bunch of thyme and of parsley, a pinch of cayenne pepper and of salt:

add a cupful of broth, and let the whole stew over a very slow fire for

one hour, or according to the size of your piece of veal, until

thoroughly done. Have ready a pint of jelly soup, in which stew a

table-spoonful of mustard and the same of truffles cut in small pieces;

add one ounce of butter and a dessert spoonful of flour to thicken;

unite it well together; put in a glass of white wine, and boil. When

ready to serve, pour it over the veal; let there be sauce sufficient to

fill the dish; the veal must be strained from the vegetables, and great

care taken that the sauce is well passed through the sieve, to keep it

clear from grease.

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