Veal a la Bourgeoise
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Archive recipe
A historic Victorian British dish of the loin, young carrots, green onions, lean bacon and mace. Adapted from Veal a la Bourgeoise, from The Book of Household Management (1861).
Adapted from Veal a la Bourgeoise, 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/veal-a-la-bourgeoise.md.
The dish
4 of 11 items checked
www.gutenberg.org
4 of 11 items checked · 6 aisles
Cut the veal into cutlets and trim them
Put the trimmings into a stewpan with a little butter
Lay in the cutlets and fry them a nice brown colour on both sides
Add the bacon, carrots, onions, spice, herbs, and seasoning
Pour in about a pint of boiling water
Stew gently for 2 hours on a very slow fire
When done, skim off the fat
Take out the herbs
Flavour the gravy with a little tomato sauce and ketchup
Have ready the peas and potatoes, boiled separately
Put them with the veal and serve
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)