![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
2 slices of nicely flavoured lean ham, any poultry trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or 1 large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water.
👨🍳 Method
Cut up the ham and veal into small square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan becomes covered with a white glaze, fill up with water in the above proportion; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it boils. Put it by, and, when cold, take off all the fat. This may be used for Béchamel, sauce tournée, and many other white sauces.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this old-fashioned stew this week, and I found myself charmed by its simplicity and depth of flavour. The key to its success is in the slow, patient cooking, which allows the veal and ham to infuse the broth with a richness that's surprisingly modern in its umami notes. What truly delighted me was the transformation of the stew into a base for a creamy béchamel once chilled and skimmed. I used it to make a velvety white sauce for a quick pasta dish the next day. This recipe is perfect for the weeknight cook looking to make the most of their time and ingredients. The result is a comforting, hearty stew that's as versatile as it is delicious.
