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Veal To Stew

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

Cut the veal into small pieces; season with an onion, some salt and

pepper, mace, lemon-peel, and two or three shalots; let them stew in

water, with a little butter, or port wine, if you like. When enough

done, put in some yolks of eggs beaten, and boil them quick. Dish and

serve them up.

Other Recipes

Breast Of Veal To Stew With Peas

Cut the nicest part of the breast of veal, with the sweetbread; roast it

a little brown; take a little bit of the meat that is cut off the ends,

and fry it with butter, salt, pepper, and flour; take a little hot water

just to rinse out the gravy that adheres to the frying-pan, and put it

into a stewpan, with two quarts of hot water, a bundle of parsley,

thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and

a pint of old green peas, the more mealy the better. Let it stew two or

three hours, then rub it through a sieve with a spoon; it should be all

nice and thick; then put it again in the stewpan with the meat, having

ready some hot water to add to the gravy in case it should be wanted. A

thick breast will take two hours, and must be turned every now and then.

Boil about as many nice young peas as would make a dish, the same as for

eating; put them in about ten minutes before you take it up, skimming

all the fat nicely off; and season it at the same time with salt and

cayenne to your taste.

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Half A Fillet Of Veal To Stew

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.

Other Recipes

Shoulder Of Veal To Stew

Put it in an earthen pan, with a gill of water, two spoonfuls of

vinegar, salt, whole pepper, parsley and scallions, two cloves of

garlic, a bay leaf, two onions, two heads of celery, three cloves, and a

bit of butter. Cover the pan close, and close the edges with flour and

water. Stew it in an oven three hours; then skim and strain the sauce,

and serve it over the veal.

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