Shoulder of 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.
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a gill of water ↝ Water, tap [Tap water]
two spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour and water (for closing edges) ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water (for closing edges) ↝ Water, tap [Tap water]

Instructions (4)

Put it in an earthen pan, with a gill of water, two spoonfuls of vinegar, salt, whole pepper, parsley and scallions, two cloves of garlic, a bay leaf, two onions, two heads of celery, three cloves, and a bit of butter.
Cover the pan close, and close the edges with flour and water.
Stew it in an oven three hours.
Skim and strain the sauce, and serve it over the veal.

Original Text

Shoulder of Veal, to stew.

Put it in an earthen pan, with a gill of water, two spoonfuls of vinegar, salt, whole pepper, parsley and scallions, two cloves of garlic, a bay leaf, two onions, two heads of celery, three cloves, and a bit of butter. Cover the pan close, and close the edges with flour and water. Stew it in an oven three hours; then skim and strain the sauce, and serve it over the veal.

Notes

—