Breast of Veal, with Cabbage and Bacon

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 (5)

breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
a bit of streaked bacon, cut in slices, leaving the rind to it
good broth ↝ Soup, broth [Soups, broth-based]
cullis

Instructions (7)

Cut the breast of veal in pieces, and parboil it
parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it
Tie each separately with packthread, and let them stew together with good broth
no salt or pepper, on account of the bacon
When the whole is done, take out the meat and cabbage, and put them into the terrine you serve to table
Take the fat off the broth, put in a little cullis, and reduce the sauce over the stove
When of a proper thickness pour it over the meat, and serve up

Original Text

Breast of Veal, with Cabbage and Bacon.

Cut the breast of veal in pieces, and parboil it; parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie each separately with packthread, and let them stew together with good broth; no salt or pepper, on account of the bacon. When the whole is done, take out the meat and cabbage, and put them into the terrine you serve to table. Take the fat off the broth, put in a little cullis, and reduce the sauce over the stove. When of a proper thickness pour it over the meat, and serve up.

Notes

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