POITRINE DE VEAU GLACÉE

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)
Main ingredient
Seasoning
Forcemeat
Optional additions
For stewing
For braising
For serving
Instructions (15)
  1. Remove the gristles from a breast of veal.
  2. Take out the long-bones.
  3. Beat the veal with the flat side of a cleaver, or with a cutlet-bat, until it is quite even.
  4. Cut it square.
  5. Sprinkle over it a moderate seasoning of fine salt, cayenne, and mace.
  6. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or 7, of Chapter VIII., increasing the ingredients to three or four times the quantity, according to the size of the joint.
  7. Lay over the veal thin slices of half-boiled bacon, or of ham, if desired.
  8. Press the forcemeat into the form of a short compact rouleau and lay it in the centre of one side of the breast.
  9. Roll up the breast of veal.
  10. Skewer the ends closely with small skewers.
  11. Bind the joint firmly into good form with tape or twine.
Stewing method
  1. Slowly stew the prepared veal in very good veal stock until it is tender quite through.
  2. Ensure the stock is hot when the veal is laid in.
Braising method
  1. Embed the prepared veal in the usual ingredients for braising (see Chapter IX., page 180).
  2. Send to table glazed, sauced with an Espagnole, or other rich gravy, and garnished with carrots à la Windsor (see page 335), or with sweetbread cutlets, also glazed.
Original Text
POITRINE DE VEAU GLACÉE. (Breast of Veal Stewed and Glazed.) When the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise. Take out the long-bones,[192] beat the veal with the flat side of a cleaver, or with a cutlet-bat, and when it is quite even, cut it square, and sprinkle over it a moderate seasoning of fine salt, cayenne, and mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or 7, of Chapter VIII., but increase the ingredients to three or four times the quantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham; press the forcemeat into the form of a short compact rouleau and lay it in the centre of one side of the breast; then roll it up and skewer the ends closely with small skewers, and bind the joint firmly into good form with tape or twine. When thus prepared, it may be slowly stewed in very good veal stock until it is tender quite through, and which should be hot when it is laid in; or embedded in the usual ingredients for braising (see Chapter IX., page 180), and sent to table glazed, sauced with an Espagnole, or other rich gravy, and garnished with carrots à la Windsor (see page 335), or with sweetbread cutlets, also glazed. 192.  This is very easily done by cutting through the skin down the centre of each.
Notes
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