Stewed Breast of Veal and Peas Recipe
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.
*Note: Ketchup isn’t just made from tomatoes. Look for mushroom ketchup online or at specialty gourmet stores.
- 3 tablespoons butter
- 3 pounds veal breast, deboned, halved, and cut into chunks
- 1 bunch parsley
- 2 blades mace, pounded
- 2 whole cloves
- 5 -6 small onions
- 1 strip lemon zest
- 6 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
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.