Stewed Breast of Veal and Peas Recipe

Staff Writer
Stewed Breast of Veal and Peas Recipe
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
769
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
  • 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

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.

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.

Nutritional Facts

Total Fat
48g
74%
Sugar
10g
N/A
Saturated Fat
21g
100%
Cholesterol
212mg
71%
Protein
54g
100%
Carbs
28g
9%
Vitamin A
147µg
16%
Vitamin B6
0.3mg
14.1%
Vitamin C
61mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
0.6mg
3.1%
Vitamin K
221µg
100%
Calcium
100mg
10%
Fiber
7g
29%
Folate (food)
96µg
N/A
Folate equivalent (total)
96µg
24%
Iron
4mg
23%
Magnesium
100mg
25%
Monounsaturated
21g
N/A
Niacin (B3)
2mg
12%
Phosphorus
607mg
87%
Polyunsaturated
3g
N/A
Potassium
1258mg
36%
Riboflavin (B2)
0.2mg
10.5%
Sodium
767mg
32%
Thiamin (B1)
0.3mg
19.9%
Trans
0.3g
N/A
Zinc
8mg
52%

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