Neck of Veal en Erison

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Veal

Neck of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Forcemeat

light forcemeat
whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
pickle cucumber ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
ham ↝ Ham [Cold cuts and cured meats]
breast of fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
omlets of eggs white and yellow ↝ Egg, whole, raw [Eggs and omelets]
boiled carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]

Stewing

a little stock

Serving

cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Alternative

heart sweetbreads

Instructions (9)

Cut off the scragg and the under chine bone of the neck of veal.
Lay a light forcemeat on the top of the veal about half the way.
Wash the forcemeat with whites of eggs using a paste brush.
Decorate the forcemeat with a sprig or other device as fancy directs, using pickle cucumber, ham, breast of fowl, omlets of eggs (white and yellow), boiled carrots, and capers.
Put the veal into a stewpan.
Add a little stock to the stewpan.
Stew the veal gently until tender, ensuring the decoration is not disturbed.
When ready to serve, glaze the plain part of the veal.
Serve the veal with a cullis sauce with asparagus or peas underneath.

Original Text

Neck of Veal en Erison.

Cut off the scragg and the under chine bone, then lay a light forcemeat on the top of the veal about half the way, and wash it with whites of eggs with a paste brush, and work a sprig or any other device as fancy directs, with pickle cucumber, ham, breast of fowl, omlets of eggs white and yellow, boiled carrots, and some capers. Put the veal into a stewpan, add a little stock, and stew it gently till tender, taking care the ornament[63] is not disturbed. When it is to be served up glaize the plain part, and put under a cullis sauce with asparagus or peas.

N. B. In the same manner may be done heart sweetbreads.

Notes

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