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📝 Description
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🥘 Ingredients
2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas.
👨🍳 Method
Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the peas and potatoes, boiled _separately_; put them with the veal, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Veal à la Bourgeoise this week and was immediately transported to a cozy Victorian kitchen. I found the process of browning the veal and layering flavors in the stewpan oddly therapeutic. The most delightful surprise was the mace; its subtle, warm aroma infused the dish with an unexpected depth that I hadn't anticipated from such an old recipe. This dish is perfect for a comfort-seeker like me, who craves the nostalgia of slow-cooked meals. The combination of tender veal, sweet carrots, and the comforting familiarity of peas and potatoes is pure home cooking. I served it with a crusty loaf of bread to soak up the rich gravy. I'm already looking forward to making this again on a chilly evening.
