Veal, to stew

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 (11)

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
two or three shalots
water ↝ Water, tap [Tap water]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
port wine
yolks of eggs beaten ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (5)

Cut the veal into small pieces.
Season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots.
Let them stew in water, with a little butter, or port wine, if you like.
When enough done, put in some yolks of eggs beaten, and boil them quick.
Dish and serve them up.

Original Text

Veal, to stew.

Cut the veal into small pieces; season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots; let them stew in water, with a little butter, or port wine, if you like. When enough done, put in some yolks of eggs beaten, and boil them quick. Dish and serve them up.

Notes

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