Blanquette of Veal

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • lb (700 g) boneless stewing veal
  • 1 onion
  • 1

Method

Discard any skin or fat and cut the meat into neat chunks. Blanch by adding to boiling water, simmer for 2 minutes, then drain – this preserves the light colour of the meat. Peel and thinly slice the onion and carrots. Place these in the base of a large saucepan, add the meat, stock, a seasoning of salt and pepper, and the bay leaf. Bring up to the boil, skim if necessary, then lower the heat,