Stewed Breast of Veal

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For the veal

breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]

For the forcemeat

good veal forcemeat ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little minced shalot ↝ Shallots, raw [Vegetables and Vegetable Products]

For braising

three onions ↝ Onions, raw [Vegetables and Vegetable Products]
as many large carrots thickly sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
some spice ↝ Spices, paprika [Spices and Herbs]
sweet herbs
sufficient fresh second-stock or strong veal broth to more than half cover it

Optional additions

cold tongue or lean of ham ↝ Tongue [Liver and organ meats]
sweetbread ↝ Sweetbreads [Liver and organ meats]

For serving

Spanish sauce, or with rich English brown gravy, flavoured with a glass of sherry ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
stewed mushrooms in small heaps ↝ Mushroom, pioppini [Vegetables and Vegetable Products]
fried forcemeat balls
mushroom-sauce ↝ Mushrooms, raw [Other vegetables and combinations]
balls of oyster-forcemeat ↝ Oysters, raw [Shellfish]
white mushroom-sauce ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]

Instructions (26)

Season the boned, flattened, and trimmed breast of veal well.
Let it lie for an hour or two (optional).
Prepare good veal forcemeat, adding a little minced shallot.
Spread the forcemeat over the veal.
If using, cut cold tongue or lean ham into square strips and lay them the short way of the meat.
Roll the veal up very tight and keep it in good shape.
Enclose the rolled veal in a cloth, like a jam-pudding, and lace it up well.
Lay the wrapped veal into a braising-pan with three onions, three large carrots thickly sliced, some spice, and sweet herbs.
Add sufficient fresh second-stock or strong veal broth to more than half cover the veal.
Stew very gently over a slow fire for three hours.
Turn the veal occasionally without disturbing the braise.
Glaze the veal before sending it to table.
Serve with Spanish sauce, or with rich English brown gravy flavoured with a glass of sherry.
Garnish with stewed mushrooms in small heaps and fried forcemeat balls.

Alternative Method (Omit forcemeat)

Omit the forcemeat.
Stew the joint tender in good veal broth or shin of beef stock.
Drain and dish the veal.
Pour a little rich gravy around it.
Garnish with nicely fried balls of forcemeat No. 1, Chapter VIII., or with mushroom-forcemeat (No. 7).
Mushroom-sauce is always an excellent accompaniment.

Cooking without boning

The veal can be cooked without boning, but will have but an indifferent appearance.
In that case, slowly bring to boil and very gently simmer.
About two hours and a half will stew it tender.
The sweetbread, after being scalded, may be stewed with it for half the time, and served upon it.

Boiled Veal

The breast without the gristles, boned and filled with forcemeat, makes a superior roast.
It may also be boiled on occasion, and served with balls of oyster-forcemeat in the dish; or with white mushroom-sauce instead.

Original Text

BREAST OF VEAL. SIMPLY STEWED.[193]

193.  We give here the English receipt of an excellent practical cook for “Stewed Breast of veal,” as it may be acceptable to some of our readers, After it has been boned, flattened, and trimmed, season it well, and let it lie for an hour or two (this, we do not consider essential); then prepare some good veal forcemeat, to which let a little minced shalot be added, and spread it over the veal If you have any cold tongue or lean of ham, cut it in square strips, and lay them the short way of the meat that they may be shewn when it is carved. Roll it up very tight, and keep it in good shape; enclose it in a cloth as you would a jam-pudding, and lace it up well, then lay it into a braising-pan with three onions, as many large carrots thickly sliced, some spice, sweet herbs, and sufficient fresh second-stock or strong veal broth to more than half cover it, and stew it very gently over a slow fire for three hours: turn it occasionally without disturbing the braise which surrounds it. Glaze it before it is sent to table, and serve it with Spanish sauce, or with rich English brown gravy, flavoured with a glass of sherry; and garnish it with stewed mushrooms in small heaps, and fried forcemeat balls.

Omit the forcemeat from the preceding receipt, and stew the joint tender in good veal broth, or shin of beef stock. Drain, and dish it. Pour a little rich gravy round it, and garnish it with nicely fried balls of the forcemeat No. 1, Chapter VIII., or with mushroom-forcemeat 619(No. 7). Mushroom-sauce is always an excellent accompaniment to a joint of veal. The liquor in which the breast is stewed or braised is too fat to serve as sauce until it has been cooled and cleared. The veal can be cooked without boning, but will have but an indifferent appearance. It should in that case be slowly brought to boil, and very gently simmered: about two hours and a half will stew it tender. The sweetbread, after being scalded, may be stewed with it for half the time, and served upon it.

Obs.—The breast without the gristles, boned and filled with forcemeat, makes a superior roast. It may also be boiled on occasion, and served with balls of oyster-forcemeat in the dish; or with white mushroom-sauce instead.

Notes

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