Breast of Veal

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
substitutions for peas, lettuce
for garnishing
optional force-meat for lettuce
Instructions (20)
  1. Take a breast of veal, cut the brisket into little pieces, and every bone asunder.
  2. Flour the veal.
  3. Put half a pound of good butter into a stew-pan.
  4. When the butter is hot, throw in the veal and fry it all over of a fine light brown.
  5. Have ready a tea-kettle of boiling water.
  6. Pour the boiling water into the stew-pan, fill it up and stir it round.
  7. Throw in a pint of green peas, a fine whole lettuce (clean washed), two or three blades of mace tied in a muslin rag, a little white pepper tied in a muslin rag, a little bundle of sweet herbs, a small onion stuck with a few cloves, and a little salt.
  8. Cover it close and let it stew for an hour, or until it is boiled to your palate (if you would have soup made of it).
  9. If you would only have sauce to eat with the veal, stew it until there is just as much as you would have for sauce.
  10. Season it with salt to your palate.
  11. Take out the onion, sweet herbs, and spice.
  12. Pour it altogether into your dish.
Sauce variation
  1. If you have no peas, pare three or four cucumbers, scoop out the pulp, and cut it into little pieces.
  2. Take four or five heads of celery, clean washed, and cut the white part small.
  3. When you have no lettuces, take the little hearts of savoys, or the little young sprouts that grow on the old cabbage-stalks about as big as the top of your thumb.
Fine dish variation
  1. Fill the inside of your lettuces with force-meat and tie the top close with a thread.
  2. Stew until there is but just enough for sauce.
  3. Stir the lettuce in the middle and the veal round.
  4. Pour the sauce all over it.
  5. Garnish your dish with rasped bread, made into figures with your fingers.
Original Text
Take a breaſt of veal, cut the briſcuit into little pieces, and every bone aſunder, then flour it, and put half a pound of good butter into a ſtew-pan; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling; pour it into the ſtew-pan, fill it up and ſtir it round, throw in a pint of green peas, a fine lettuce whole, clean waſhed, two or three blades of mace, a little white pepper, tied up in a muſlin rag, a little bundle of ſweet herbs, a ſmall onion ſtuck with a few cloves, and a little ſalt. Cover it cloſe, and let it ſtew an hour, or till it is boiled to your palate, if you would have ſoup made of it : if you would only have ſauce to eat with the veal, you muſt ſtew it till there is juſt as much as you would have for ſauce, and ſeaſon it with ſalt to your palate; take out the onion, ſweet-herbs and ſpice, and pour it altogether into your diſh. It is a fine diſh. If you have no peas, pare three or four cucumbers, ſcoop out the pulp, and cut it into little pieces, and take four or five heads of celery, clean waſhed, and cut the white part ſmall; when you have no lettuces, take the little hearts of ſavoys, or the little young ſprouts that grow on the old cabbage-ſtalks about as big as the top of your thumb. Note, If you would make a very fine diſh of it, fill the inſide of your lettuces with force-meat, and tie the top cloſe with a thread; ſtew it till there is but juſt enough for ſauce, ſtir the lettuce in the middle, and the veal round, and pour the ſauce all over it. Garniſh your diſh with raſped bread, made into figures with your fingers. This is the cheapeſt way of dreſſing a breaſt of veal to be good, and ſerve a number of people.
Notes
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