Boiled Breast of Veal

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A very noble lord in the nineteenth century had a passion for tripe. From time to time he demanded the following dish which he said belonged to the same genre and was better when your cook had no real feeling for tripe.


  • 3 lb. ( k.) breast of veal
  • 2 or 3 carrots
  • 2


Put the folded breast into a saucepan of cold water just to cover. Skim it when it comes to the boil. Add the vegetables, herbs and seasoning. Cover closely and simmer gently for 3 hours. Lift and drain.

Place the veal flat on a large dish with the vegetables and pour a good parsley sauce (see below) over all. Place sippets of toast and quarters of lemon round the edge of the dish.