Name: Veal Stew (Civé de Veel)
Yield: serves 4
Cuisine: France
Ingredients: 2 oz/¼ cup /60 g dried split green peas, soaked overnight in water and drained; seeds of 1 cardamom pod; 2 tsp ground cinnamon; 12 fl oz/1½ cups/375 ml water; ½ tsp ground cloves; 2 tbsp lard or oil; 2 lb/1 kg piece boneless shoulder or leg of veal; salt and pepper; 4 medium onions, chopped; 8 fl oz/1 cup/250 ml beef stock; 6 fl oz/¾ cup/175 ml red or white wine; 3 slices bread; 2-3 tbsp vinegar; pinch of saffron; 2 tsp ground ginger; 2-3 tbsp verjuice

Preparation info

serves
4

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Civet, meaning stew, is still a common French dish, though we would call Taillevent’s recipe a curry. The sauce is thickened with breadcrumbs or with a purée of peas, in much the same way that legumes are added to give body to curries in southern India. Grain of paradise is a pepper-flavored variety of cardamom, and verjuice is tart fruit juice.

Roast on the spit or on the grill without cooking the meat t