Breast of Veal

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

roasting

Butter should be poured over it. ↝ Butter, stick, unsalted [Dairy and Egg Products]

stewing leftovers

some broth ↝ Soup, broth [Soups, broth-based]
a little water ↝ Water, tap [Tap water]
A bunch of herbs
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
an anchovy
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little catsup ↝ Catsup [Vegetables and Vegetable Products]

serving with stewed breast

the sweetbread ↝ Sweetbreads [Liver and organ meats]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]

serving with boiled breast

onion sauce ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (11)

If large, the two ends of the breast of veal may be taken off and fried to stew, or the whole may be roasted.
Butter should be poured over it before roasting.
If any breast of veal be left, cut the pieces in handsome sizes, and putting them into a stewpan, pour some broth over it; or if you have none, a little water will do.
Add a bunch of herbs, a blade or two of mace, some pepper, and an anchovy to the stewpan.
Stew till the meat is tender.
Thicken the stew with butter and flour.
Add a little catsup to the stew.
Alternatively, the whole breast may be stewed, after cutting off the two ends.

Serving suggestion for stewed breast

Serve the sweetbread whole in the middle.
If you have mushrooms, truffles, and morels, stew them with the meat and serve.

Serving suggestion for boiled breast

Boiled breast of veal, smothered with onion sauce, is an excellent dish, if not old, or too fat.

Original Text

Breast of Veal.

Before roasted, if large, the two ends may be taken off and fried to stew, or the whole may be roasted. Butter should be poured over it.

If any be left, cut the pieces in handsome sizes, and putting them into a stewpan, pour some broth over it; or if you have none, a little water will do. Add a bunch of herbs, a blade or two of mace, some pepper, and an anchovy. Stew till the meat is tender: thicken with butter and flour, and add a little catsup; or the whole breast may be stewed, after cutting off the two ends.

48The sweetbread is to be served up whole in the middle; and if you have a few mushrooms, truffles, and morels, stew them with it, and serve.

Boiled breast of veal, smothered with onion sauce, is an excellent dish, if not old, or too fat.

Notes

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