626. Veal Stew & la Grecque. — Place two pounds of lean veal cut in
pieces in a stewpan, with two ounces of butter and one cut-up onion, and
reduce for ten minutes, adding two tablespoonfuls ol> flour. Moisten
with one quart of white broth (No. 99), and one gill of tomato sauce (No.
205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and
half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of
table-celery, cut in two, and eighteen raw okras, pared whole. Cook
for thirty minutes, and serve with the dish nicely decorated with the
garnishing.
627. Veal, Stewed a laPortugaise. — The same as for No. 626, substitut-
ing three stuffed tomatoes (No. 987), or plain, roasted tomatoes, and three
timbales of cooked rice (No. 501) for the other garnishing.
628. Veal, Stewed a la Solferino.. — Reduce three pounds of pieces of
veal cut from the breast or shoulder, in one ounce of butter, with six small
onions. When cooked for ten minutes, add two tablespoonfuls of flour✪ Veal Stew, Marengo.
Moisten with one quart of white broth (No. 99), and one gill of tomato
sauce (No. 205), seasoning with one heaped tablespoonful of salt, and one
teaspoonful of pepper. Stir well together until it reaches boiling-point;
then add two carrots, and two turnips cut out with a vegetable-scoop, and
a bouquet (No. 254). Cook again for forty minutes, and serve.
Any kind of vegetables in season can be added.
629. Veal, Stewed a. la Bourgeoise.— Reduce in one ounce of butter
three pounds of lean veal cut in pieces, with six small onions. After
cooking ten minutes add two tablespoonfuls of flour, and moisten with
one quart of white broth (No. 99). Stir we'll, and season with one
heaped tablespoonful of salt* one teaspoonful of pepper, and half a glass-
ful of red wine. Add two carrots cut in square pieces, one ounce of salt
pork also cut in pieces, and a bouquet (No. 254). Cook for forty minutes
longer, remove the bouquet, and serve.
630. Veal, Stewed with Oyster-plant.— The same as for No. 629, sub-
stituting for the garnishing one bunch of well-cleaned, raw oyster-plant
cut into pieces, forty minutes before serving.
246 THE TABLE.
631. Veal, Stewed with Peas. — The same as for No. 629, substituting
one pint of fresh peas for the oyster-plant thirty minutes before serving.
Should green peas be out of season, use one pint of canned peas five
minutes before serving.
632. Veal, Stewed a la Chasseur. — The same as for No. 629, substitut-
ing for the garnishing twelve minced mushrooms, sixteen quenelles de
godiveau (No. 221), and one clove of garlic three minutes before serving.
Serve with six croutons (No. 133) around the dish.
633. Tendron of Veal a la Nantaise. — Pare nicely three pounds of the
breast of veal; make a few incisions on the top, and tie it firmly together.
Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a
cut-up onion. Cover with a buttered paper, and when it begins to color
after five minutes, moisten it slightly with a pint of water or broth.
Baste as frequently as possible, and let it cook one hour. Then put it on
a dish, strain the sauce over it, garnish with six stuffed lettuce-heads (No.
953). Decorate with a tablespoonful of croutons all around the dish, and
serve.
The table
1889Page 186 · 2 recipe records on this page
Presented as published in 1889. 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
626. Veal Stew a la Grecque. — Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of table-celery, cut in two, and eighteen raw okras, pared whole. Cook for thirty minutes, and serve with the dish nicely decorated with the garnishing.
627. Veal, Stewed a la Portugaise. — The same as for No. 626, substituting three stuffed tomatoes (No. 987), or plain, roasted tomatoes, and three timbales of cooked rice (No. 501) for the other garnishing.
628. Veal, Stewed a la Solferino. — Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205), seasoning with one heaped tablespoonful of salt, and one teaspoonful of pepper. Stir well together until it reaches boiling-point; then add two carrots, and two turnips cut out with a vegetable-scoop, and a bouquet (No. 254). Cook again for forty minutes, and serve.
Any kind of vegetables in season can be added.
629. Veal, Stewed a la Bourgeoise.— Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth (No. 99). Stir well, and season with one heaped tablespoonful of salt, one teaspoonful of pepper, and half a glassful of red wine. Add two carrots cut in square pieces, one ounce of salt pork also cut in pieces, and a bouquet (No. 254). Cook for forty minutes longer, remove the bouquet, and serve.
630. Veal, Stewed with Oyster-plant.— The same as for No. 629, substituting for the garnishing one bunch of well-cleaned, raw oyster-plant cut into pieces, forty minutes before serving.
631. Veal, Stewed with Peas. — The same as for No. 629, substituting one pint of fresh peas for the oyster-plant thirty minutes before serving. Should green peas be out of season, use one pint of canned peas five minutes before serving.
632. Veal, Stewed a la Chasseur. — The same as for No. 629, substituting for the garnishing twelve minced mushrooms, sixteen quenelles de godiveau (No. 221), and one clove of garlic three minutes before serving. Serve with six croutons (No. 133) around the dish.
633. Tendron of Veal a la Nantaise. — Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. Cover with a buttered paper, and when it begins to color after five minutes, moisten it slightly with a pint of water or broth. Baste as frequently as possible, and let it cook one hour. Then put it on a dish, strain the sauce over it, garnish with six stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of croutons all around the dish, and serve.
Records on this page
Veal Stew, MarengoTeal Stew a la Provencjale