Half a Fillet 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.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

Half a Fillet of Veal
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a pound of lean bacon ↝ Beef, bacon, cooked [Bacon]
a bunch of thyme ↝ Thyme, fresh [Spices and Herbs]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
a pinch of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a cupful of broth ↝ Soup, broth [Soups, broth-based]
a pint of jelly soup
a table-spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the same of truffles cut in small pieces
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessert spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a glass of white wine ↝ Wine, white [Wine]

Instructions (7)

Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round.
put in two carrots, two large onions, whole, half a pound of lean bacon, a bunch of thyme and of parsley, a pinch of cayenne pepper and of salt.
add a cupful of broth, and let the whole stew over a very slow fire for one hour, or according to the size of your piece of veal, until thoroughly done.
Have ready a pint of jelly soup, in which stew a table-spoonful of mustard and the same of truffles cut in small pieces.
add one ounce of butter and a dessert spoonful of flour to thicken; unite it well together.
put in a glass of white wine, and boil.
When ready to serve, pour it over the veal; let there be sauce sufficient to fill the dish; the veal must be strained from the vegetables, and great care taken that the sauce is well passed through the sieve, to keep it clear from grease.

Original Text

Half a Fillet of Veal, to stew.

Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round; put in two carrots, two large onions, whole, half a pound of lean bacon, a bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: add a cupful of broth, and let the whole stew over a very slow fire for one hour, or according to the size of your piece of veal, until thoroughly done. Have ready a pint of jelly soup, in which stew a table-spoonful of mustard and the same of truffles cut in small pieces; add one ounce of butter and a dessert spoonful of flour to thicken; unite it well together; put in a glass of white wine, and boil. When ready to serve, pour it over the veal; let there be sauce sufficient to fill the dish; the veal must be strained from the vegetables, and great care taken that the sauce is well passed through the sieve, to keep it clear from grease.

Notes

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