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English cookbook, 1820
Page 77
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for three hours. then mix all with the Liquor of the old Peas putting in Salt a little white Pepper and a little Sugar - Stew in some crusts of Bread till they are tender or fry Bread cut in slices - only the upper crust of Bread will be tender To stew a Fillet of Veal Lay your veal close in a fine old cloth or Muslin put it in a deep stew Mug with a lump of Butter tye the Mug close up and set it in a Boiler taking care that the Water is not so high as the Mug - cover the Boiler to keep in the Steam, a Fillet of Veal of 16 pd weight will take four hours stewing. when about half enough turn it carefully put in three Anchovies a quarter of an hour before it goes to the Table pour off the Gravy strain it through a hair Sieve add a little Mace beat very fine two or three spoonful of Mushroom Catchup, have ready Butter work'd very smooth with a little flour set it over the fire to boil add a gill of good Cream with the yolk of an Egg well beaten, shake it up all together & set it on the fire but be sure it does not boil after the Cream is added least it shou'd break - Cover the Veal with the Sauce -
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for three hours. then mix all with the Liquor of the old Peas putting in Salt a little white Pepper and a little Sugar - Stew in some crusts of Bread till they are tender or fry Bread cut in slices - only the upper crust of Bread will be tender To stew a Fillet of Veal Lay your veal close in a fine old cloth or Muslin put it in a deep stew Mug with a lump of Butter tye the Mug close up and set it in a Boiler taking care that the Water is not so high as the Mug - cover the Boiler to keep in the Steam, a Fillet of Veal of 16 pd weight will take four hours stewing. when about half enough turn it carefully put in three Anchovies a quarter of an hour before it goes to the Table pour off the Gravy strain it through a hair Sieve add a little Mace beat very fine two or three spoonful of Mushroom Catchup, have ready Butter work'd very smooth with a little flour set it over the fire to boil add a gill of good Cream with the yolk of an Egg well beaten, shake it up all together & set it on the fire but be sure it does not boil after the Cream is added least it shou'd break - Cover the Veal with the Sauce -
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