Veal A La Bourgeoise
From Alaska Yukon Pacific Exposition Souvenir Cookbook (1909).
Source and licence
From Alaska Yukon Pacific Exposition Souvenir Cookbook (1909), printed page 101, digitised by the Internet Archive: https://archive.org/details/AYPESouvenirCookbook
Read the original http://creativecommons.org/publicdomain/zero/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 lbs. loin
- a bunch of green onions
- 2 slices lean bacon
- 1 bunch savory herbs
- 1 pint green peas
- a pint of boiling water
- 12 young carrots
- 2 blades pounded mace
Method
- Ingredients.
- — 2 or 3 lbs.
- loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices lean bacon, 2 blades pounded mace, 1 bunch savory herbs, pepper and salt to taste, a few new potatoes, 1 pint green peas.
- Mode.
- — Cut the veal into cutlets, trim them, and put the trim- mings into stewpan with a little butter;
- lay in the cutlets and fry them a nice brown color on both sides.
- Add the bacon, carrots, onions, spice, herbs, and seasoning;
- pour in about a pint of boiling water, and stew gently for 2 hours on a slow fire.
- When done, skim off the fat, take out the herbs, and flavor the gravy with a little tomato sauce and ketchup.
- Boil the peas and potatoes separately;
- put'them with the veal, and serve.
- Time, 2 hours.
- Sufficient for 5 or 6 persons.
- Seasonable from June to August with peas;
- rather earlier when these are omitted.