Home › The Principles of Cookery › Veal, Breast of, Stewed with Oysters

Veal, Breast of, Stewed with Oysters

Take a piece of the breast of veal weighing about two pounds. Put it into a saucepan with a large onion stuck with a clove, half a blade of mace, a bunch of sweet herbs, half an inch of stick cinnamon, and a little pepper and salt. Pour over it the liquor from a dozen oysters, and add a table-spoonful of strained lemon-juice, with a little stock if required. Simmer the veal as gently as possible for two hours, and skim it well. Strain the liquor, put with it a quarter of a pint of milk or cream mixed with the yolks of two eggs, and stir the sauce till it thickens. Make the oysters hot by putting them into the oven in the dish in which the veal is to be served, but do not let them get cooked. Pour the sauce upon them, place the veal in the centre of the dish, and serve very hot. Time to simmer the veal, two hours. Probable cost, if made with milk, 2s. 10d. Sufficient for four or five persons.