Veal with Gravy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For the veal

breaſt of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a bundle of ſweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
ſome black and white pepper ↝ Spices, pepper, black [Spices and Herbs]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a very little piece of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
water ↝ Water, tap [Tap water]
flour the veal ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

For the gravy

a little rice beat gravy ↝ Wild rice, raw [Cereal Grains and Pasta]
half an ounce of truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a ſpoonful or two of catchup
two or three ſpoonfuls of white wine ↝ Wine, white [Wine]

Garnish and accompaniment

A few force-meat balls ↝ Cheese ball [Cheese]
Garniſh with lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Take your breast of veal, put it into a large stew-pan.
Put in a bundle of sweet herbs, an onion, some black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon-peel, and just cover it with water.
When it is tender take it up, bone it, put in the bones, boil it up till the gravy is good, then strain it off.
If you have a little rice beat gravy, add a quarter of a pint.
Put in half an ounce of truffles and morels, a spoonful or two of catchup, two or three spoonfuls of white wine, and let them all boil together.
In the mean time flour the veal, and fry it in butter till it is of a fine brown.
Drain out all the butter.
Pour the gravy you are boiling to the veal, with a few mushrooms.
Boil all together till the sauce is rich and thick, and cut the sweetbread into four.
A few force-meat balls is proper in it.
Lay the veal in the dish, and pour the sauce all over it.
Garnish with lemon.

Original Text

Take your breaſt of veal, put it into a large ſtew-pan, put in a bundle of ſweet herbs, an onion, ſome black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon-peel, and juſt cover it with water : when it is tender take it up, bone it, put in the bones, boil it up till the gravy is good, then ſtrain it off, and if you have a little rice beat gravy, add a quarter of a pint, put in half an ounce of truffles and morels, a ſpoonful or two of catchup, two or three ſpoonfuls of white wine, and let them all boil together; in the mean time flour the veal, and fry it in butter till it is of a fine brown, then drain out all the butter and pour the gravy you are boiling to the veal, with a few muſhrooms: boil all together till the ſauce is rich and thick, and cut the ſweetbread into four. A few force-meat balls is proper in it. Lay the veal in the diſh, and pour the ſauce all over it. Garniſh with lemon.

Notes

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