Breast of Veal, to stew with Peas

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 (23)

For stewing

the nicest part of the breast of veal, with the sweetbread ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a little bit of the meat that is cut off the ends ↝ Pheasant, breast, meat only, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little hot water ↝ Water, tap [Tap water]
two quarts of hot water ↝ Water, tap [Tap water]
a bundle of parsley, thyme, and marjoram ↝ Parsley, raw [Not included in a food category]
a bit of onion or shalot ↝ Onions, raw [Vegetables and Vegetable Products]
plenty of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a pint of old green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
nice young peas ↝ Green peas, raw [Other starchy vegetables]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]

For alternative method

your veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
some beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
three pints or two quarts of peas, or heads of asparagus, cut like peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (22)

Cut the nicest part of the breast of veal, with the sweetbread.
Roast it a little brown.
Take a little bit of the meat that is cut off the ends, and fry it with butter, salt, pepper, and flour.
Take a little hot water just to rinse out the gravy that adheres to the frying-pan, and put it into a stewpan.
Add two quarts of hot water, a bundle of parsley, thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and a pint of old green peas.
Let it stew two or three hours.
Rub the stewed mixture through a sieve with a spoon; it should be all nice and thick.
Put it again in the stewpan with the meat, having ready some hot water to add to the gravy in case it should be wanted.
A thick breast will take two hours, and must be turned every now and then.
Boil about as many nice young peas as would make a dish, the same as for eating.
Put the boiled peas in about ten minutes before you take it up.
Skim all the fat nicely off.
Season it at the same time with salt and cayenne to your taste.

Another way

Cut your veal into pieces, about three inches long.
Fry it delicately.
Mix a little flour with some beef broth, with an onion and two cloves.
Stew this some time.
Strain it.
Add three pints or two quarts of peas, or heads of asparagus, cut like peas.
Put in the meat.
Let it stew gently.
Add pepper and salt.

Original Text

Breast of Veal, to stew with Peas.

Cut the nicest part of the breast of veal, with the sweetbread; roast it a little brown; take a little bit of the meat that is cut off the ends, and fry it with butter, salt, pepper, and flour; take a little hot water just to rinse out the gravy that adheres to the frying-pan, and put it into a stewpan, with two quarts of hot water, a bundle of parsley, thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and a pint of old green peas, the more mealy the better. Let it stew two or three hours, then rub it through a sieve with a spoon; it should be all nice and thick; then put it again in the stewpan with the meat, having ready some hot water to add to the gravy in case it should be wanted. A thick breast will take two hours, and must be turned every now and then. Boil about as many nice young peas as would make a dish, the same as for eating; put them in about ten minutes before you take it up, skimming all the fat nicely off; and season it at the same time with salt and cayenne to your taste.

Another way.

Cut your veal into pieces, about three inches long; fry it delicately; mix a little flour with some beef broth, with an onion and two cloves; stew this some time, strain it, add three pints or two quarts of peas, or heads of asparagus, cut like peas. Put in the meat; let it stew gently; add pepper and salt.

Notes

—