Neck of Veal, stewed with Celery

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

stewing the veal

the best end of a neck ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
two cloves, tied in a bit of muslin ↝ Garlic, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

thickening and finishing

a little cream and flour mixed ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
some celery ready boiled, and cut into lengths ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (2)

Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel.
Add a little cream and flour mixed, some celery ready boiled, and cut into lengths; and boil it up.

Original Text

Neck of Veal, stewed with Celery.

Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel. Add a little cream and flour mixed, some celery ready boiled, and cut into lengths; and boil it up.

Notes

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