LOIN OF VEAL BRAISED

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 120 min Total: 120 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

veal stuffing

six ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
three ounces of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a few sweet herbs

braising

about four pounds of a loin ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
three slices of bacon ↝ Beef, bacon, cooked [Bacon]
sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
A cupful of hot water ↝ Water, tap [Tap water]

garnish

tomatoes ↝ Tomatoes, raw [Tomatoes]
glazed onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (9)

Bone about four pounds of a loin, by taking away all the bones, and flatten it out with a mallet wet in cold water.
Make a veal stuffing of six ounces of bread-crumbs, three ounces of suet, one egg, and a few sweet herbs.
Lay this mixture into the centre of the veal, fold it over in a roll, and tie it tightly.
Put on a sauce-pan with three slices of bacon, sliced carrot and turnip, and half an onion.
Lay the roll of veal on the top of the vegetables till browned.
Cover with a tight cover, and let it braise gently on a slow fire.
About a cupful of hot water may be added when the veal is browned.
When cooked, dish it up, and reduce the gravy it has been stewed in to a half cup.
Garnish with tomatoes or glazed onions.

Original Text

LOIN OF VEAL BRAISED.

Bone about four pounds of a loin, by taking away all the bones, and flatten it out with a mallet wet in cold water. Make a veal stuffing of six ounces of bread-crumbs, three ounces of suet, one egg, and a few sweet herbs; lay this mixture into the centre of the veal, fold it over in a roll, and tie it tightly. Put on a sauce-pan with three slices of bacon, sliced carrot and turnip, and half an onion. Lay the roll of veal on the top of the vegetables till browned. Cover with a tight cover, and let it braise gently on a slow fire. About a cupful of hot water may be added when the veal is browned. When cooked, dish it up, and reduce the gravy it has been stewed in to a half cup. Time for cooking, two hours. Garnish with tomatoes or glazed onions.

Notes

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