Loin of Veal Braised is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a loin of veal that's stuffed with veal forcemeat nd braised on a bed vegetables before being served with a choice of vegetables and a choice of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Loin of Veal Braised.
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This is a classic recipe for a Victorian version of Loin of Veal Braised 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. 405.—LOIN OF VEAL BRAIZED.
Trim, stuff, and truss a loin of veal as described in the foregoing case; place it on a bed of sliced vegetables in a brazing-pan, cover it with a lifting piece of thick white paper—previous1y rubbed over with butter ; moisten with sufficient stock or water to just reach the edge of the surface of the veal, and set it to braize in the oven, or else very gently over a slow fire with live embers on the lid of the pan, taking due care to baste it frequently with its own liquor during the time it is being braized, in order that the meat, by continuously, absorbing the stock impregnated with the flavour of the vegetables and herbs, may thus become full of savour and mellow. When the loin of veal has thus stewed or braised for about three hours, let it be drained and placed on a baking-dish, and after straining and boiling down its own liquor to the consistency of half-glaze, add this to it, and set it in the oven,— continuously basting it with its glaze until it presents a bright, light glossy aspect : the loin of veal must then be dished up, garnished round with tomatas, or mushrooms au gratin, or with glazed onions and carrots : a Jardinière, or a Macécloine ; with Toulouse, Financière, Chipolata, or Milanese ragouts ; or with any kind of dressed vegetable; or with macaroni or potato croquets ; and any of the following sauces may be used to surround it: viz.,—Allemande, Béchamel, Tomata, Italian, Madeira, Financière.
Take the cushion of veal and make holes in it with a wooden skewer. Into these, insert the shaped truffles and tongue, arranging them attractively. Now use the bacon to completely cover the veal.
Scatter the onions, carrots and celery in the base of your braising pan. Sit the veal on top then pour in the white stock (or water). Add the bouquet garni then cover and transfer to an oven pre-heated to 180°C. Braise gently for about 150 minutes.
Remove the bacon from around the meat, arrange on a serving plate and decorate with quenelles, cock's combs and Allemande sauce.
