Boiled Breast of Veal

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 large onions
  • 1 turnip
  • a bunch of sweet herbs
  • a stick of celery
  • seasoning
  • 2 lemons quartered
  • 3 slices of bread, without crusts, toasted and cut in small triangles

For Sauce

  • 1 pint (6 dl.) milk
  • 3 oz. (90 g.) butter
  • 2 oz. (60 g.) flour
  • seasoning
  • 2 tablespoons finely chopped parsley
  • ¼ a pint ( dl.) cream
  • ½ pint (3 dl.) stock from the veal


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.

Make the parsley sauce by adding half a pint (3 dl.) of veal stock and a pint (6 dl.) of milk to your roux, which should be made of 3 oz. (90 g.) of butter and 2 oz. (60 g.) of flour. Stir 2 tablespoons of finely chopped parsley into the sauce as soon as it has come to the boil, season, and then add the cream.