Poitrine de Veau Glacée

Breast of Veal Stewed and Glazed

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

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Method

When the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise. Take out the long-bones,* beat the veal with the flat side of a cleaver, or with a cutlet-bat, a