Stewed Breast of Veal and Peas

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

Breast of veal, 2 oz. of butter, a bunch of savoury herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or 6 young onions, 1 strip of lemon-peel, 6 allspice, 1/4 teaspoonful of pepper, 1 teaspoonful of salt, thickening of butter and flour, 2 tablespoonfuls of sherry, 2 tablespoonfuls of tomato sauce, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup, green peas. ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of savoury herbs, including parsley
2 blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
5 or 6 young onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
1 strip of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
6 allspice ↝ Spices, allspice, ground [Spices and Herbs]
1/4 teaspoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
1 teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of sherry
2 tablespoonfuls of tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
2 tablespoonfuls of mushroom ketchup ↝ Ketchup [Tomato-based condiments]
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut the breast in half, after removing the bone underneath, and divide the meat into convenient-sized pieces.
Put the butter into a frying-pan, lay in the pieces of veal, and fry until of a nice brown colour.
Now place these in a stewpan with the herbs, mace, cloves, onions, lemon-peel, allspice, and seasoning; pour over them just sufficient boiling water to cover the meat; well close the lid, and let the whole simmer very gently for about 2 hours.
Strain off as much gravy as is required, thicken it with butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat.
Have ready some green peas, boiled separately; sprinkle these over the veal, and serve.
It may be garnished with forcemeat balls, or rashers of bacon curled and fried.
Instead of cutting up the meat, many persons prefer it dressed whole;—in that case it should be half-roasted before the water, &c. are put to it.

Original Text

STEWED BREAST OF VEAL AND PEAS.

858. INGREDIENTS.—Breast of veal, 2 oz. of butter, a bunch of savoury herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or 6 young onions, 1 strip of lemon-peel, 6 allspice, 1/4 teaspoonful of pepper, 1 teaspoonful of salt, thickening of butter and flour, 2 tablespoonfuls of sherry, 2 tablespoonfuls of tomato sauce, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup, green peas.

Mode.—Cut the breast in half, after removing the bone underneath, and divide the meat into convenient-sized pieces. Put the butter into a frying-pan, lay in the pieces of veal, and fry until of a nice brown colour. Now place these in a stewpan with the herbs, mace, cloves, onions, lemon-peel, allspice, and seasoning; pour over them just sufficient boiling water to cover the meat; well close the lid, and let the whole simmer very gently for about 2 hours. Strain off as much gravy as is required, thicken it with butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat. Have ready some green peas, boiled separately; sprinkle these over the veal, and serve. It may be garnished with forcemeat balls, or rashers of bacon curled and fried. Instead of cutting up the meat, many persons prefer it dressed whole;—in that case it should be half-roasted before the water, &c. are put to it.

Time.—2-1/4 hours. Average cost, 8-1/2d. per lb.

Sufficient for 5 or 6 persons.

Seasonable from March to October.

BREEDING OF CALVES.—The forwarding of calves to maturity, whether intended to be reared for stock, or brought to an early market as veal, is always a subject of great importance, and requires a considerable amount of intelligence in the selection of the best course, to adopt for either end. When meant to be reared as stock, the breeding should be so arranged that the cow shall calve about the middle of May. As our subject, however, has more immediate reference to the calf as meat than as stock, we shall confine our remarks to the mode of procedure adopted in the former case; and here, the first process adopted is that of weaning; which consists in separating the calf entirely from the cow, but, at the same time, rearing it on the mother's milk. As the business of the dairy would be suspended if every cow were allowed to rear its young, and butter, cheese, and cream become desiderata,—things to be desired, but not possessed, a system of economical husbandry becomes necessary, so as to retain our dairy produce, and yet, for some weeks at least, nourish the calf on its mother's milk, but without allowing the animal to draw that supply for itself: this, with the proper substituted food on which to rear the young animal, is called weaning.

Notes

—