VEAL A LA BOURGEOISE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for gravy
Instructions (6)
  1. Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter.
  2. Lay in the cutlets and fry them a nice brown colour on both sides.
  3. Add the bacon, carrots, onions, spice, herbs, and seasoning.
  4. Pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire.
  5. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup.
  6. Have ready the peas and potatoes, boiled separately; put them with the veal, and serve.
Original Text
VEAL A LA BOURGEOISE. (Excellent.) 869. INGREDIENTS.—2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas. Mode.—Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the peas and potatoes, boiled separately; put them with the veal, and serve. Time.—2 hours. Average cost, 2s. 9d. Sufficient for 5 or 6 persons. Seasonable from June to August with peas;—rather earlier when these are omitted.
Notes
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