Collared Veal. Recipe

The history of Collared Veal dates back to the 18th century in England. It was a popular dish among the upper class, often served at elegant dinner parties and festive occasions. The recipe involved removing the bones, gristle, and other unwanted pieces from a quality cut of veal, typically the breast. The veal would then be seasoned with a mixture of chopped herbs, mace, pepper, and salt.

One interesting fact about Collared Veal is that the slices of smoked tongue were often used to add a unique and delicious flavor to the dish. To give the collared veal an attractive and colorful appearance, slices of beetroot were also added between the layers. Additionally, the combination of chopped parsley and hard-boiled egg yolks contributed to the overall taste and presentation of this dish.

To prepare Collared Veal, follow these steps:

- 1 nice piece of veal, preferably the breast
- Chopped herbs (such as thyme, rosemary, and sage)
- 1 teaspoon mace
- 1 teaspoon black pepper
- Salt to taste
- Slices of smoked tongue
- Slices of beetroot
- Chopped parsley
- Hard-boiled egg yolks

1. Start by removing any bones, gristle, and unwanted pieces from the veal. The breast cut is the best choice for this recipe.
2. In a bowl, combine the chopped herbs, mace, black pepper, and salt.
3. Season the veal generously with the herb mixture, making sure to coat all sides evenly.
4. Lay the slices of smoked tongue on the seasoned veal, creating a variegated pattern.
5. Add a layer of sliced beetroot on top of the smoked tongue.
6. Sprinkle chopped parsley and hard-boiled egg yolks over the beetroot.
7. Roll up the veal tightly, making sure all the fillings are secure inside.
8. Wrap the rolled veal tightly in a clean cloth and tie the ends securely.
9. Place the wrapped veal in a large pot filled with simmering water.
10. Allow the veal to simmer for several hours until it becomes tender. The exact cooking time may vary, but the veal should be easily pierced with a fork when it is done.
11. Once cooked, remove the veal from the pot and carefully unwrap it from the cloth.
12. Place a weight on top of the veal to press out any excess liquid.
13. Let the veal cool completely before slicing into thin, even portions.
14. Serve the Collared Veal at room temperature as an appetizer or as part of a main course.

Similar dishes to Collared Veal include dishes like Galantine and Roulade, which also involve rolling and stuffing meat. Galantine typically refers to a dish made with poultry, such as chicken or duck, that is boned, stuffed, rolled, and then braised or roasted. Roulade, on the other hand, is a term used to describe any meat that is rolled and filled with a variety of ingredients, similar to Collared Veal.

These dishes often require some patience and skill to prepare, but they result in a stunning presentation and a delicious combination of flavors. Whether you choose to try out Collared Veal, Galantine, or Roulade, these dishes are sure to impress your guests and elevate your culinary skills. Enjoy experimenting with these traditional and elegant recipes!



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