Veal a la Bourgoise

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the veal
for the sauce
for garnish
Instructions (11)
  1. Cut pretty thick slices of veal, lard them with bacon, and season them with pepper, salt, beaten mace, cloves, nutmeg, and chopp'd parsley.
  2. Take a stew-pan and cover the bottom with slices of fat bacon.
  3. Lay the veal upon them, cover it, and set it over a very slow fire for eight or ten minutes, just to be hot and no more.
  4. Sprinkle up your flour and brown your veal on both sides.
  5. Make some flour, stew it and brown it.
  6. Pour in a quart of good broth or gravy, cover it close, and let it stew gently till it is enough.
  7. When enough, take out the slices of bacon, and skim all the fat off clean.
  8. Beat up the yolks of three eggs with some of the gravy.
  9. Mix all together, and keep it stirring one way till it is smooth and thick.
  10. Take it up, lay your meat in the dish, and pour the sauce over it.
  11. Garnish with lemon.
Original Text
To dress Veal a la Bourgoise. CUT pretty thick slices of veal, lard them with bacon, and season them with pepper, salt, beaten mace, cloves, nutmeg, and chopp'd parsley, then take a stew-pan and cover the bottom with slices of fat bacon, lay the veal upon them, cover it, and set it over a very slow fire for eight or ten minutes, just to be hot and no more, then sprinkle up your flour and brown your veal on both sides, then make some flour, stew it and brown it; pour in a quart of good broth or gravy, cover it close, and let it stew gently till it is enough; when enough, take out the slices of bacon, and skim all the fat off clean, and beat up the yolks of three eggs with some of the gravy; mix all together, and keep it stirring one way till it is smooth and thick, then take it up, lay your meat in the dish, and pour the sauce over it. Garnish with lemon.
Notes
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