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Braised Veal

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Lard the best end of a neck of veal with bacon rolled in chopped parsley, salt, pepper and nutmeg.
  2. Put it into a tosser, and cover it with water.
  3. Add the scrag end of the neck, a little lean bacon or ham, an onion, two carrots, two heads of celery, and a glass of Madeira.
  4. Stew it quickly for two hours, or till it is tender, but not too much.
  5. Strain off the liquor: mix a little flour and butter in a stewpan till brown, and lay the veal in this, the upperside to the bottom of the pan.
  6. Let it be over the fire till it gets coloured: then lay it into the dish, stir some of the liquor in and boil it up, skim it nicely, and squeeze orange and lemon juice into it.