An early nineteenth-century recipe.
Cut the meat into
Bring the stock to the boil with the onions and herbs. Put in the meat and stew gently closely covered for 1 ½ hours. Brown the diced carrots in the pan in which the veal was fried, and add them after the meat has stewed for 1 hour. Stir from time to time. After 1½ hours the meat should be tender and the gravy brown and fairly thick. Remove herbs, onion and bay leaves, add mushrooms and peas or beans, check seasoning, cook a further 10 minutes and serve. If the gravy has not thickened in the cooking, it may be thickened with
©1975 The Estate of Elizabeth Ayrton