A Breast of Veal in Hodge-Podge

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Breast of Veal, cut the Biscuit into little Pieces, and every Bone a funder, then flour it, and put Half a Pound of good Butter into a Stew-pan; when it is hot, throw in the Veal, fry it all over of a fine light Brown, and then have ready a Tea-Kettle of Water boiling, pour it in the Stew-pan, fill it up and stir it round, throw in a Pint of Green Pease, a fine Lettuce whole, clean wash’d, two or three Blades of Mace, a little whole Pepper ty’d in a Muslin Rag, a little Bundle of Sweet Herbs, a small Onion stuck with a few Cloves, and a little Salt: Cover it close, and let it stew an Hour, or till it is boil’d to your Palate, if you would have Soop made of it; if you would only have Sauce to eat with the Veal, you must stew it till there is just as much as you would have for Sauce, and season it with Salt to your Palate; take out the Onion, Sweet Herbs and Spice, and pour it all together into your Dish. It is a fine Dish. If you have no Pease, pare three or four Cucumbers, scoop out the Pulp and cut it into little Pieces, and take four or five Heads of Sellery, clean wash’d, and cut the white Part small; when you have no Lettuces, take the little Hearts of Savoys, or the little young Sprouts that grow on the old Cabbage Stalks about as big as the Top of your Thumb.

Note, If you would make a very fine Dish of if, fill the Inside of your Lettuce with Force-Meat, and tye the Top close with a Thread; stew it till there is but just enough for Sauce, let the Lettuce in the Middle, and the Veal round, and pour the Sauce all over it. Garnish your Dish with raspp’d Bread, made into Figures with your Fingers. This is the cheapest Way of dressing a Breast of Veal to be good, and serve a Number of People.