Stewed Breast of Veal and Peas Recipe

Stewed Breast of Veal and Peas Recipe
Staff Writer
Peas

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Peas

Lay your eyes upon this delectable recipe of veal to follow the first course in an Edwardian- or Victorian-era feast, adapted from Mrs. Beeton's Book of Household Management, an authoritative guide to domestic matters published in 1861. Your guests will surely express their delight and satisfaction with your hospitality should this emerge from your illustrious kitchen.

5
Servings
272
Calories Per Serving
Deliver Ingredients

Notes

*Note: Ketchup isn’t just made from tomatoes. Look for mushroom ketchup online or at specialty gourmet stores.

Ingredients

  • 3  tablespoons  butter
  • 3  pounds  veal breast, deboned, halved, and cut into chunks
  • 1  bunch  parsley
  • blades mace, pounded
  • whole cloves
  • 5-6 small onions
  • strip lemon zest
  • allspice berries
  • 1  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1  tablespoon  flour
  • 2  tablespoons  sherry
  • 2  tablespoons  tomato sauce
  • 1  tablespoon  lemon juice
  • 2  tablespoons  mushroom ketchup*
  • 1  pound  green peas

Directions

Bring a large pot of water to boil over high heat.

Put 2 tablespoons of the butter into a frying pan over medium heat, lay in the pieces of veal, and fry until of a nice brown color. Now place these in a stewpan with the herbs, mace, cloves, onions, lemon zest, allspice, salt, and pepper.

Pour over them just sufficient boiling water to cover the meat. (Keep the remaining water on boil for the peas.) Well close the lid, and let the whole simmer very gently for about 2 hours. Strain off as much gravy as is required, thicken it with the remaining butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat.

Meanwhile, blanch the peas in the boiling water for about 5 minutes or until done. Sprinkle these over the veal, and serve.

Nutritional Facts

Total Fat
4g
6%
Sugar
42g
47%
Saturated Fat
1g
4%
Carbohydrate, by difference
59g
45%
Protein
5g
11%
Vitamin A, RAE
98µg
14%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
39mg
4%
Choline, total
30mg
7%
Fiber, total dietary
7g
28%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
103mg
15%
Selenium, Se
3µg
5%
Sodium, Na
366mg
24%
Water
320g
12%
Zinc, Zn
1mg
13%

Stew Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Stew Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.