A different way of Veal and Bacon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Veal preparation
Bacon preparation
Garnish
Green sauce
Alternative green sauce
Instructions (13)
  1. Lard the veal all over with slips of bacon and a little lemon-peel.
  2. Boil the veal with a piece of bacon.
  3. When the veal is cooked, take it up.
  4. Cut the bacon into slices.
  5. Have ready some dried sage and pepper rubbed fine.
  6. Rub the sage and pepper over the bacon.
  7. Lay the veal in the dish and the bacon around it.
  8. Stew it all over with dried parsley.
Green sauce
  1. Take two handfuls of sorrel, pound it in a mortar and squeeze out the juice.
  2. Put the sorrel juice into a sauce-pan with some melted butter, a little sugar, and the juice of half a lemon.
Alternative green sauce
  1. Beat two handfuls of sorrel in a mortar with two pippins quartered.
  2. Squeeze out the juice with the juice of a lemon or vinegar.
  3. Sweeten it with sugar.
Original Text
A different way of Veal and Bacon. LARD your veal all over with slips of bacon and a little lemon-peel, and boil it with a piece of bacon; when enough, take it up, cut the bacon into slices, and have ready some dry'd sage and pepper rubb'd fine, rub over the bacon, lay the veal in the dish and the bacon round it, stew it all over with dry'd parsley, and have green sauce in cups, made thus: take two handfuls of sorrel, pound it in a mortar and squeeze out the juice, put it into a sauce-pan with some melted butter, a little sugar, and the juice of half a lemon. You may make it thus: Beat two handfuls of sorrel in a mortar with two pippins quarter'd, squeeze the juice out with the juice of a lemon or vinegar, and sweeten it with sugar.
Notes
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