Stewed Breast of Veal

Preparation info

  • Difficulty

    Medium

  • 6

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • lb. breast of veal
  • 2 onions
  • 2 small carrots
  • 1 small turnip
  • 12 peppercorns
  • salt
  • 1 pt. parsley sauce or piquant sauce

Method

Wipe the meat and place in a pan with as much cold water as will cover it. Bring to the boil and skim. Add the vegetables, cut into dice, peppercorns and salt to taste. Cover with a well fitting lid and simmer gently for 2½–3 hr. Prepare the sauce, using some of the veal stock. Place the veal on a hot dish, pour over sufficient sauce to cover the meat and serve the remainder in a sauce-boat.