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Veal à la Crême

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. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.

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.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours.
  2. Roast it with butter, pepper and salt, with a few slices of onion.
  3. Baste it well, and when it is finished crush the onions in the gravy and add some cream.
  4. Mix together with flour so as to thicken.
  5. [Mdlle.
  6. Spreakers.] This is the demi-glaze Sauce which is used for all brown Sauces.
  7. Take one pound of flour, dry it in the oven on a tray till it is the color of cocoa;
  8. pass it through a sieve into a saucepan, moisten it with stock, mixing very carefully.
  9. Boil it up two or three times during forty-eight hours, adding two carrots, two onions, thyme, bay, all cut up, which you have colored in the frying-pan, also some salt and peppercorns.
  10. When it is all cooked, pass it through a cloth or sieve.
  11. When it is reduced the first time, you should add some stock, but by the time it is finished it should be fairly thick.
  12. It will keep for a fortnight.
  13. [G.
  14. Goffaux.]