Cushion of Veal à la St George is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a larded cushion of veal that's seasoned with spices and braised in stock and sherry with herbs and dill until tender, where the cooking liquid is made into a glaze for the meat and it's served wth mushrooms, veal quenelles and Financière sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cushion of Veal à la St George.
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This is a classic recipe for a Victorian version of Cushion of Veal à la St George that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 402.—CUSHION OF VEAL A LA ST. GEORGE.
Prepare a noix or cushion of veal as directed in the foregoing number, and when done, and brightly glazed in the oven, let it be dished up, and garnished with alternate groups of mushrooms, truffles, and small quenelles made from the trimmings of the veal; pour some Financière sauce over and round, and serve hot.
Cut the fatty bacon or pork fat into strips about 5cm long and about 3mm in cross section. Use a larding needle to insert these into the meat, following the directions for larding meat given here.
Render the cloves, mace and allspice to a powder then use this along with salt and black pepper to season the larded veal then place in a pan with the stock, sherry, herbs and shallots. Adjust the seasoning to taste, bring to a simmer and cook the meat gently until tender. Take the meat out, cover with foil and set aside to keep warm.
Skim the surface of the liquid in the pan, bring to a boil then cook down to a glaze. Take the meat, remove the bacon covering then coat in the glaze. Serve on a bed of sorrel sauce.
