Breast of Veal, glazed brown

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 13 days ago
Not a recipe: No

Ingredients (13)

a breast of veal, cut in pieces, or whole if you prefer it ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of broth ↝ Soup, broth [Soups, broth-based]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
scallions
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
laurel
basil ↝ Basil, raw [Not included in a food category]
half a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (3)

Stir a bit of butter and a spoonful of flour over the fire, and, when it is of a good colour, put in a pint of broth, and afterwards the veal.
Stew it over a slow fire, and season with pepper and salt, a bunch of parsley, scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar.
When the meat is done and well glazed, skim the sauce well, and serve it round it.

Original Text

Breast of Veal, glazed brown.

Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a bit of butter and a spoonful of flour over the fire, and, when it is of a good colour, put in a pint of broth, and afterwards the veal. Stew it over a slow fire, and season with pepper and salt, a bunch of parsley, scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. When the meat[151] is done and well glazed, skim the sauce well, and serve it round it.

Notes

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