French Stew of Veal
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a pound of butter
- two glasses of wine
- two hard boiled eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 66.
- Boil a knuckle of veal in just enough water to cover it, with a little salt.
- When the veal is tender pour off the water it was boiled in and save it.
- Cut the veal in small pieces and put it in a pan with the water it was boiled in.
- Add to this two hard boiled eggs, chopped very fine, a table spoonful of allspice in grains, (which should be crushed but not broken fine) a quarter of a pound of butter, a little mace and pepper, and salt to the taste.
- Stir two table spoonsful of flour smoothly in a little water, and pour into it.
- Set it over the fire, let it boil for two or three minutes, pour in two glasses of wine, and serve it hot.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon