Veal à la Bourgeoise is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of veal cutlets that are fried and then simmered with vegetables before being served with potatoes, green peas and a sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Veal à la Bourgeoise.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
VEAL A LA BOURGEOISE.
(Excellent.)
869. INGREDIENTS.—2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas.
Mode.—Cut the veal into cutlets, trim them, and 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, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and 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.
Time.—2 hours. Average cost, 2s. 9d.
Sufficient for 5 or 6 persons.
Seasonable from June to August with peas;—rather earlier when these are omitted.
Modern Redaction
Ingredients:
loin or neck of veal (about 1.4kg)
2 tbsp butter
12 baby carrots
1 bunch of spring onions
2 slices of lean bacon, chopped
1/2 tsp ground mace
1 bunch of savoury herbs
salt and freshly-ground black pepper, to taste
2 tbsp tomato sauce
2 tsp mushroom ketchup
6 new potatoes
200g green peas
Method:
Take the veal, trim it neatly then slice into cutlets. Melt the butter in a pan, add the cutlets (and any trimmings) then fry until nicely browned on both sides. Now add the carrots, spring onions, bacon, spices, savoury herbs and seasonings.
Pour over 600ml of boiling water and bring to a simmer. Cover with a tight-fitting lid and stew gently for 120 minutes. When cooked, skim off any fat from the surface of the stew and remove the herbs. Stir in the tomato sauce and ketchup.
In the meantime, separately cook the potatoes and green peas. Drain these and add to the veal stew. Turn into a large tureen and serve.
