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Veal with Mushrooms, or the Calf in Paradise

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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Ingredients

  • two spoonfuls of demi-glaze

Method

  1. Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes.
  2. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira.
  3. Put the mushrooms and sauce on each slice and sprinkle chopped parsley over all.
  4. This can also be done with fines herbes, mushrooms, chervil and parsley, chopped before cooking them in the butter.