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📝 Description
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🥘 Ingredients
The gristles from 2 breasts of veal, stock No. 107, 1 faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel.
👨🍳 Method
The _tendrons_ or gristles, which are found round the front of a breast of veal, are now very frequently served as an entrée, and when well dressed, make a nice and favourite dish. Detach the gristles from the bone, and cut them neatly out, so as not to spoil the joint for roasting or stewing. Put them into a stewpan, with sufficient stock, No. 107, to cover them; add the herbs, mace, cloves, carrots, onions, and lemon, and simmer these for nearly, or quite, 4 hours. They should be stewed until a fork will enter the meat easily. Take them up, drain them, strain the gravy, boil it down to a glaze, with which glaze the meat. Dish the _tendrons_ in a circle, with croûtons fried of a nice colour placed between each; and put mushroom sauce, or a purée of green peas or tomatoes, in the middle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making tendrons of veal this week. It was a labor of love, with four hours of simmering that filled my kitchen with an aroma that was pure, old-fashioned comfort. The veggies, herbs, and spices created a stock that was rich and deeply savory. I found that the gristles, once simmered to tenderness, had a texture surprisingly similar to slow-cooked beef, but with a more delicate flavor. I was delighted by how the lemon peel brightened the dish, cutting through the richness with a subtle, citrusy note. I served it with a mushroom sauce, as suggested, and it was a hit with my family. This recipe is perfect for the weeknight cook who wants to create something special without too much fuss. The long simmering time means you can set it and forget it, making it an excellent choice for a cozy evening in. My tip: Serve it with crusty bread to soak up every last bit of that glorious glaze.
