To dress Veal a la Bourgoise

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut pretty thick Slices of Veal, lard them with Bacon, and season them with Pepper, Salt, beaten Mace, Cloves, Nutmeg, and chopp’d Parsley, then take your Stew-pan and cover the Bottom with Slices of Fat Bacon, lay the Veal upon them, cover it, and set it over a very slow Fire for eight or ten Minutes just to be hot and no more, then brisk up your Fire and Brown your Veal on both Sides, then shake some Flour over it and Brown it, pour in a Quart of good Broth or Gravy, cover it close, and let it stew gently till it is enough; when enough, take out the Slices of Bacon, and skim all the Fat off clean, and beat up the Yolks of three Eggs with some of the Gravy; mix all together, and keep it stirring one Way till it is smooth and thick, then take it up, lay your Meat in the Dish, and pour the Sauce over it. Garnish with Lemon.