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Breast of Veal

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves.
  2. Let it stew for one hour in this, and then take it out.
  3. Take out also the vegetables, and strain the liquor.
  4. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon.
  5. Put back the breast of veal in this sauce and when hot again serve them together.