Stewed Veal with Peas, Young Carrots, and New Potatoes
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Archive recipe
A historic Victorian British dish of the loin, young carrots, green onions, green peas and new potatoes. Adapted from Stewed Veal with Peas, Young Carrots, and New Potatoes, from The Book of Household Management (1861).
Adapted from Stewed Veal with Peas, Young Carrots, and New Potatoes, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/stewed-veal-with-peas-young-carrots-and-new-potatoes.md.
The dish
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Dredge the meat with flour
Roast or bake it for about 3/4 hour until it acquires a nice brown colour
Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper, and salt
Pour over it sufficient boiling water to cover it
Stew gently for 2 hours
Take out the meat and herbs
Put it in a deep dish
Skim off all the fat from the gravy
Flavour it with lemon-juice, tomato sauce, and mushroom ketchup in the above proportion
Have ready a pint of green peas boiled
Put these with the meat
Pour over it the gravy
Serve
The dish may be garnished with a few forcemeat balls
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)