Breast of Veal with Oysters

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 (3)

Main

breast of white veal ↝ Veal, breast, whole, boneless, separable lean and fat, raw [Lamb, Veal, and Game Products]
veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
oyster sauce ↝ Oyster sauce [Soy-based condiments]

Instructions (3)

Cut off the under bone of a breast of white veal, and the skin from the top.
Blanch and braise it, or roast it gently till very tender with a veal caul over.
When it is to be served up take off the caul, glaize the top of the breast, and put round it white oyster sauce.

Original Text

Breast of Veal with Oysters.

Cut off the under bone of a breast of white veal, and the skin from the top;[71] then blanch and braise it, or roast it gently till very tender with a veal caul over. When it is to be served up take off the caul, glaize the top of the breast, and put round it white oyster sauce. (See receipt for Oyster Sauce.)

Notes

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