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.
|
|
member logon
