Veal Stew

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the veal
For the stew-pan
For the sauce
For garnish
Instructions (18)
  1. Cut lean veal into thick slices.
  2. Lard the veal slices with bacon.
  3. Season the veal with pepper, salt, beaten mace, cloves, nutmeg, and chopped parsley.
  4. Place slices of fat bacon in the bottom of a stew-pan.
  5. Lay the prepared veal upon the bacon.
  6. Cover the pan and heat over the fire for eight to ten minutes, just to be hot.
  7. Brown the veal on both sides over a brisk fire.
  8. Shake some flour over the browned veal.
  9. Pour in a quart of good broth or gravy.
  10. Cover the pan closely and let it stew gently until the veal is cooked.
  11. Remove the slices of bacon.
  12. Skim all the fat off the stew.
  13. Beat up the yolks of three eggs with some of the gravy.
  14. Mix the egg and gravy mixture into the stew.
  15. Stir the stew constantly in one direction until it is smooth and thick.
  16. Serve the veal in a dish.
  17. Pour the sauce over the meat.
  18. Garnish with lemon.
Original Text
CUT some lean veal into thick slices, lard them with bacon, and season them with pepper, salt, beaten mace, cloves, nutmeg, and chopped parsley. Put in the bottom of your stew-pan some slices of fat bacon, lay the veal upon them, cover the pan, and set it over the fire for eight or ten minutes, just to be hot, and no more. Then, with a brisk fire, brown your veal on both sides, and shake some flour over it. Pour in a quart of good broth or gravy, cover it close, and let it stew gently till it is enough. Then take out the slices of bacon, skim all the fat off clean, and beat up the yolks of three eggs, with some of the gravy. Mix all together, and keep it stirring one way till it is smooth and thick. Then take it up, lay your meat in the dish, pour the sauce over it, and garnish with lemon.
Notes
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