Veal Rumps

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 11 days ago
Not a recipe: No

Ingredients (18)

three veal rumps ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some broth ↝ Soup, broth [Soups, broth-based]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
scallions
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two shalots
a laurel leaf
thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
grated bread ↝ Bread, vegetable [Yeast breads]

Instructions (12)

Parboil the veal rumps.
Put the parboiled rumps into a little pot with some broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, and a parsnip.
Let them boil until thoroughly done and the sauce is nearly consumed.
Remove the rumps from the pot and let them cool.
Strain the sauce through a coarse sieve to remove fat.
Put the strained sauce into a stewpan.
Thicken the sauce with the yolks of three beaten eggs and a little flour over the fire.
Dip the veal rumps into the thickened sauce.
Cover the rumps with grated bread.
Place the rumps on a dish.
Brown them with a salamander.
Serve with sour sauce (see the part that treats of Sauces).

Original Text

Veal Rumps.

Take three veal rumps; parboil and put them into a little pot, with some broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, and a parsnip: let them boil till they are thoroughly done, and the sauce is very nearly consumed. Take them out, let them cool, and strain the sauce through a rather coarse sieve, that none of the fat may remain. Put it into a stewpan, with the yolks of three eggs beat up, and a little flour, and thicken it over the fire. Then dip your veal rumps into it, and cover them with grated bread; put them upon a dish, and brown them with a salamander. Serve them with sour sauce, for which see the part that treats of Sauces.

Notes

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