Search   
 
 
 
Time: 2 hours.

Sufficient for 5 or 6 persons.

Ingredients
  1. 2 to 3 lbs. of the loin or neck of veal
  2. 10 or 12 young carrots
  3. a bunch of green onions
  4. 2 slices of lean bacon
  5. 2 blades of pounded mace
  6. 1 bunch of savoury herbs
  7. salt to taste
  8. pepper to taste
  9. a few new potatoes
  10. 1 pint of green peas
  11. butter
  12. 1 pint water
  13. tomato sauce
  14. ketchup
Directions
  • Cut the veal into cutlets & trim them
  • Put the trimmings into a stewpan with a little butter
  • Lay in the cutlets and fry them a nice brown colour 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 very slow fire
  • When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup
  • Have ready the peas and potatoes, boiled separately; put them with the veal, and serve

  • Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-19 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M