Skim the fat from the gravy, and rub it with
the vegetables, &c., through a fine sieve. Let
it boil, and if liked add a glassful of sherry
or madeira. Put the veal on a dish, pour
the gravy over, and serve very hot. Time to
simmer the veal, two hours and a half. Probable
cost, veal. Is. per pound.
Veal, Breast of. — A breast of veal consists
of two portions, the best end and the "brisket
end. The brisket is generally Id. or 2d. per
pound cheaper than the best end. Breast of
veal may be bought whole or in parts. A whole
one weighs from nine to twelve pounds.
Veal, Breast of (a la Chipolata). — Bone,
roU, braise, and dish the veal according to the
directions given in Veal, Breast of. Polled and
Braised. Place round it a chipolata ragout (see
Chipolata Garnish), omitting any of the ingre-
dients that are difficult to procure. A little
bacon should be served with the veal, either in
the garnish or on a separate dish.
Veal, Breast of (a la Marengo). — This is
an imitation of the famous fricasseed Chicken,
a la Marengo. Cut up a portion of the breast
of veal into neat pieces convenient for serving.
Fry these in butter or fat till they are hghtly
browned, and put into the pan with them a
little grated ham, a large onion thinly sliced,
and a little pepper and salt. Pour upon them
as much stock or water as will barely cover
them. Simmer all gently together tUl the veal
is done enough, then add half a dozen or more
stewed mushrooms. Thicken the sauce with a
small piece of brown thickening, clear it from
fat, add a table- spoonful of ketchu✪ Breast of Veal (a la Marengo)p, and boil
till it is smooth. Put the veal into a dish,
pour the sauce over, and garnish with toasted
sippets. Time to simmer the veal, about two
hours. Probable cost, breast of veal, 9d. to
lOd. per pound.
Veal, Breast of, BoiLed.— If the sweet-
bread is to be boiled with the veal, let it soak
in water for a couple of hours, then skewer it
to the veal. Put this into a saucepan, and
cover with cold water, bring it to the boil, and
carefully remove the scum as it rises. Add a
handful of parsley, a tea-spoonful of pepper-
corns, a blade of mace, and a little salt. Let it
boil, and then simmer gently imtil done enough.
Serve on a hot dish, and pour a little good
onion sauce or parsley sauce over it. Send
boiled bacon to table on a separate dish. The
sweetbread itiay, of course, be dressed separately.
Time to simmer the veal, about one hour and
ahaK.
Veal, Breast of. Broiled.— Three parts
roast a portion of the breast of veal. Take
it up, score it across in even lines, and fill
these with salt and cayenne and a few powdered
herbs. Broil the veal over a clear fire, and
turn it over from one side to the other till it is
done enough. Serve on a hot dish, with piquant
sauce poured over it.
Veal, Breast of. Collared.— Bone the ✪ Boiled Breast of Veal
Page 2100 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Skim the fat from the gravy, and rub it with the vegetables, &c., through a fine sieve. Let it boil, and if liked add a glassful of sherry or madeira. Put the veal on a dish, pour the gravy over, and serve very hot. Time to simmer the veal, two hours and a half. Probable cost, veal. Is. per pound.
Veal, Breast of. — A breast of veal consists of two portions, the best end and the "brisket end. The brisket is generally Id. or 2d. per pound cheaper than the best end. Breast of veal may be bought whole or in parts. A whole one weighs from nine to twelve pounds.
Veal, Breast of (a la Chipolata). — Bone, roU, braise, and dish the veal according to the directions given in Veal, Breast of. Polled and Braised. Place round it a chipolata ragout (see Chipolata Garnish), omitting any of the ingredients that are difficult to procure. A little bacon should be served with the veal, either in the garnish or on a separate dish.
Veal, Breast of (a la Marengo). — This is an imitation of the famous fricasseed Chicken, a la Marengo. Cut up a portion of the breast of veal into neat pieces convenient for serving. Fry these in butter or fat till they are lightly browned, and put into the pan with them a little grated ham, a large onion thinly sliced, and a little pepper and salt. Pour upon them as much stock or water as will barely cover them. Simmer all gently together tUl the veal is done enough, then add half a dozen or more stewed mushrooms. Thicken the sauce with a small piece of brown thickening, clear it from fat, add a table- spoonful of ketchup, and boil till it is smooth. Put the veal into a dish, pour the sauce over, and garnish with toasted sippets. Time to simmer the veal, about two hours. Probable cost, breast of veal, 9d. to lOd. per pound.
Veal, Breast of, BoiLed.— If the sweetbread is to be boiled with the veal, let it soak in water for a couple of hours, then skewer it to the veal. Put this into a saucepan, and cover with cold water, bring it to the boil, and carefully remove the scum as it rises. Add a handful of parsley, a tea-spoonful of peppercorns, a blade of mace, and a little salt. Let it boil, and then simmer gently until done enough. Serve on a hot dish, and pour a little good onion sauce or parsley sauce over it. Send boiled bacon to table on a separate dish. The sweetbread itiay, of course, be dressed separately. Time to simmer the veal, about one hour and ahaK.
Veal, Breast of. Broiled.— Three parts roast a portion of the breast of veal. Take it up, score it across in even lines, and fill these with salt and cayenne and a few powdered herbs. Broil the veal over a clear fire, and turn it over from one side to the other till it is done enough. Serve on a hot dish, with piquant sauce poured over it.
Veal, Breast of. Collared.— Bone the
Records on this page
Breast of Veal (a la Marengo)Boiled Breast of Veal