Home › The Principles of Cookery › Veal, Braised, with Truffles

Veal, Braised, with Truffles

Take about four pounds of veal from the middle of the loin. Saw off the chine-bone, cut the bones short, slice off the skin and flesh to the depth of an eighth of an inch. Spread on this two ounces of butter and three fresh truffles which have been cleaned and thinly sliced. Restore the slice to its original position, and sew it on securely with twine. Butter a stewpan, and cover the bottom with a thin slice of ham. Put the veal on this, and place round it the bones and trimmings, a sliced carrot, an onion stuck with two cloves, a mushroom chopped small, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, a grain of coriander-seed and a piece of garlic the size of a split pea. These two last ingredients may be omitted. Pour over all half a pint of stock or water, cover the saucepan closely, and let its contents simmer very gently till done enough. Skim the liquor, and baste the meat with it frequently. Take up the veal, and put it in the oven to keep hot. Skim the fat from the gravy, and rub it, with the vegetables, etc., through a fine sieve. Let it boil, and if liked add a glassful of sherry or Madeira. Put the veal on a dish, pour the gravy over, and serve very hot. Time to simmer the meat, two hours and a half. Probable cost, veal, 1s. per pound.