Time: 2 hours.

Sufficient for 5 or 6 persons.

  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
  • 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)

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