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John and Henry Locke cookery archive, item 1, 1852
Page 12
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Veal ala Braize Take a piece of veal. Make a large hole in it and fill it with forcemeat, tie it up, put it in a pot with plenty of sliced vegatables sweet herbs &c, a little stock and a spoonful of Ham or other clean fat, let it braize down for 2 Hours, take it out, skim off the fat thicken in the gravy, add soy and mushroom ketchup, put the veal in the dish, glaze it, pour the sauce round and garnish with small rissoles and rolls of ham, or forcemeat balls and small sprigs of cauliflower. _____ Veal ala Bechamel Do this in every respect the same as Sweetbreads ala Bechamel, only omit the larding.
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Veal ala Braize Take a piece of veal. Make a large hole in it and fill it with forcemeat, tie it up, put it in a pot with plenty of sliced vegatables sweet herbs &c, a little stock and a spoonful of Ham or other clean fat, let it braize down for 2 Hours, take it out, skim off the fat thicken in the gravy, add soy and mushroom ketchup, put the veal in the dish, glaze it, pour the sauce round and garnish with small rissoles and rolls of ham, or forcemeat balls and small sprigs of cauliflower. _____ Veal ala Bechamel Do this in every respect the same as Sweetbreads ala Bechamel, only omit the larding.
Szathmary Culinary Manuscripts and Cookbooks
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