Mrs Beeton Stewed Breast of Veal
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
Breast of veal,
2 oz. of butter,
a bunch of savoury herbs, including parsley;
2 blades of pounded mace,
5 or 6 young onions,
1 strip of lemon-peel,
1/4 teaspoonful of pepper,
1 teaspoonful of salt,
thickening of butter and flour,
2 tablespoonfuls of sherry,
2 tablespoonfuls of tomato sauce,
1 tablespoonful of lemon-juice,
2 tablespoonfuls of mushroom ketchup,
Mode.—Cut the breast in half, after removing the bone underneath, and divide the
meat into convenient-sized pieces. Put the butter into a frying-pan, lay in the
pieces of veal, and fry until of a nice brown colour. Now place these in a
stewpan with the herbs, mace, cloves, onions, lemon-peel, allspice, and
seasoning; pour over them just sufficient boiling water to cover the meat; well
close the lid, and let the whole simmer very gently for about 2 hours. Strain
off as much gravy as is required, thicken it with butter and flour, add the
remaining ingredients, skim well, let it simmer for about 10 minutes, then pour
it over the meat. Have ready some green peas, boiled separately; sprinkle these
over the veal, and serve. It may be garnished with forcemeat balls, or rashers
of bacon curled and fried. Instead of cutting up the meat, many persons prefer
it dressed whole;—in that case it should be half-roasted before the water, &c.
are put to it.
Time.—2–1/4 hours. Average cost, 8–1/2d. per lb.
Sufficient for 5 or 6 persons.
Seasonable from March to October.
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