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Casserole of Veal




Source of Recipe


VV Daily Press


Recipe Introduction


Shakespearian Days


List of Ingredients




28 ounces stewing veal (shoulder)
8.75 ounces calf’s tail, chopped
4.5 ounces onions, chopped
1 tablespoon flour
4 cloves garlic, crushed
1 cube beef stock
1 cup late-harvest white wine (e.g., muscat or Riesling)
8.75 ounces peeled chestnuts
17.5 ounces mushrooms
1 ounce butter
3.5 ounces oil
1 bouquet garni (thyme, bay, 1 sprig sage, 1 stick celery, parsley tied together)
salt, to taste
pepper, to taste
8.75 ounces uncooked bread dough



Recipe



Preheat oven to 170 °C.

• Heat oil and butter in a large frying pan. Dip pieces of veal and calf’s tail in flour and lay in pan over high heat. Brown quickly on all sides and set aside in an earthenware casserole as soon as the pieces are sealed.

• When all the meat has been browned, remove excess fat from pan. Add chopped onion and crushed garlic. Leave to cook for a few seconds, then pour in white wine.

• Stir to blend and pour over pieces of meat. Add bouquet garni and stock cube. Season lightly with salt and pepper.

• Add enough water to cover pieces of meat, then add chestnuts and mushrooms.

• Place lid on casserole. Roll bread dough to form a “sausage,” then lay it around the edge of the lid to seal the casserole hermetically. Simmer gently in oven for 1 hour.

• Serve from casserole, removing lid just before serving. Serves: 6

Note: Although this dish is usually cooked in an earthenware casserole, you can also use a cast-iron casserole.

If you have no uncooked bread dough, seal the casserole lid with a flour-and-water paste.