310. Loin of Veal braised

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Have the rib-bones carefully divided with a saw so as not to hurt the fillet.
  2. Prepare the braising-pan.
  3. Proceed as in receipt (No. 289) with the addition of one pint more water, but take care not to cover the meat, which might happen if your stewpan was small, which otherwise be boiling instead of braising.
  4. It will take about three hours.
  5. Be careful about the fat, as this joint produces a great deal.
  6. Taste the sauce before serving, in case more seasoning is required, which might be the case, depending on the nature of the veal.
  7. A good cook should taste all sauces before serving.
Original Text
310. Loin of Veal braised.—This joint generally weighs from twelve to fourteen pounds when off a good calf; have the rib-bones carefully divided with a saw so as not to hurt the fillet, prepare the braising-pan, and proceed as in receipt (No. 289); with the addition of one pint more water, but take care not to cover the meat, which might happen if your stewpan was small, which otherwise be boiling instead of braising; it will take about three hours: be careful about the fat, as this joint produces a great deal; taste the sauce before serving, in case more seasoning is required, which might be the case, depending on the nature of the veal. A good cook should taste all sauces before serving.
Notes
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