Poêlée

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 (12)

two pounds of lean veal, cut into large dice ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
two pounds of fat bacon cured without saltpetre, cut into large dice
two large carrots, cut into large dice ↝ Carrots, raw [Vegetables and Vegetable Products]
two onions, cut into large dice ↝ Onions, raw [Vegetables and Vegetable Products]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
three pints of clear boiling broth or water ↝ Water, tap [Tap water]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a small bunch or two of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a few corns of white pepper ↝ Spices, pepper, white [Spices and Herbs]

Optional additions

a pound of butter in addition to the bacon ↝ Butter, stick, unsalted [Dairy and Egg Products]
beef-suet in part for this last ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (9)

Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions.
Put the whole into a stewpan.
Stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted.
Pour to them three pints of clear boiling broth or water.
Throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper.
Boil these gently for an hour and a half.
Strain the poêlée through a fine sieve.
Set it by in a cool place.
Use it instead of water for boiling the various articles we have already named: it will answer for several in succession, and will remain good for many days.

Original Text

POÊLÉE.

Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted; then pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper; boil these gently for an hour and a half, then strain the poêlée through a fine sieve, and set it by in a cool place. Use it instead of water for boiling the various articles we have already named: it will answer for several in succession, and will remain good for many days. Some cooks order a pound of butter in addition to the bacon, and others substitute beef-suet in part for this last.

Notes

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