222. BLOND DE VEAU, OR VEAL GRAVY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

one pound of the lean of a York ham cut in slices ↝ Pork, cured, ham, center slice, country-style, separable lean only, raw [Pork Products]
a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the under part of a leg of veal ↝ Veal, leg (top round), separable lean only, raw [Lamb, Veal, and Game Products]
an old hen ↝ Guinea hen, meat only, raw [Poultry Products]
a couple of wild rabbits ↝ Game meat, rabbit, wild, raw [Lamb, Veal, and Game Products]
three pints of common broth
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
common broth or water
common broth or water ↝ Water, tap [Tap water]

Instructions (9)

Well butter a large stewpan.
Lay therein one pound of the lean of a York ham cut in slices, a knuckle of veal, and the under part of a leg of veal.
Add an old hen and a couple of wild rabbits.
Pour three pints of common broth over the meats, &c.
Put the cover on the stewpan and place it on the stove-fire to boil down to a glaze.
Slacken the heat so that it may gradually become browned.
When the glaze darkens to a deep red tinge, fill it up with common broth or water, and set it on the stove.
As soon as it boils, skim it thoroughly.
Garnish with carrots, turnips.

Original Text

222. BLOND DE VEAU, OR VEAL GRAVY.
HAVING first well buttered a large stewpan, lay therein one pound
of the lean of a York ham cut in slices, a knuckle of veal, and the
under part of a leg of veal; to these add an old hen and a couple
of wild rabbits. Pour three pints of common broth over the meats,
&c., and after putting the cover on the stewpan, place it on the stove-
fire to boil down to a glaze; then slacken the heat so that it may
gradually become browned. When the glaze darkens to a deep red
tinge, fill it up with common broth or water, and set it on the stove;
as soon as it boils, skim it thoroughly, garnish with carrots, turnips,

Notes

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