Grenadins of Veal

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

lean fillet of veal
lardons of fat bacon
vegetables, &c., as in recipe for Braised sweetbread ↝ Raw vegetable, NFS [Other vegetables and combinations]
a quarter of a pint of good stock

Instructions (3)

Cut some lean fillet of veal in small neat slices about a quarter of an inch thick, lard them on one side rather thickly with lardons of fat bacon, and trim these off evenly;
put the slices in a stewpan with vegetables, &c., as in recipe for Braised sweetbread;
fry for about fifteen minutes, then add about a quarter of a pint of good stock, put the

Original Text

Grenadins of Veal.
(Grenadines de Veau.)

Cut some lean fillet of veal in small neat slices about a quarter of an inch thick, lard them on one side rather thickly with lardons of fat bacon, and trim these off evenly; then put the slices in a stewpan with vegetables, &c., as in recipe for Braised sweetbread; and fry for about fifteen minutes, then add about a quarter of a pint of good stock, put the

Notes

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