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Veal, Breast Of, Stewed Plainly

A simple stew of veal breast simmered in stock, garnished with forcemeat balls and served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Veal, Breast Of, Stewed Plainly

Ingredients

Directions

Prepare

  1. Remove the long bones and gristle from the breast of veal and trim it neatly.

  2. Place the veal in a stewpan and cover it with boiling stock.

Cook

  1. Bring the stock to a boil, skim off any impurities, and then simmer gently until the veal is tender, about 2 to 2.5 hours.

Serve

  1. Drain the veal and place it on a serving dish.

  2. Garnish with forcemeat balls and pour a little gravy around the veal.

  3. Serve with bacon on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Breast of veal
Forms the main body of the dish, becoming tender through long, gentle simmering.
Stock made from bones
Supplies moisture and savory flavor as the veal cooks slowly in it.

The step that matters

Simmer gently until tender. A rolling boil toughens meat proteins and can break the veal apart, so keeping the stock at a gentle simmer lets the connective tissue soften slowly and the meat stay moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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