A breast of veal in hodge-podge is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Scottish-influenced dish of breast of veal served in stock made from the veal sternum and bones with herbs, onion, peas and lettuce. The full recipe is presented here and I hope you enjoy this classic British version of: A breast of veal in hodge-podge.
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A breaſt of veal in hodge-podge.
TAKE a breaſt of veal, cut the biſscuit into little pieces, and every bone aſunder, then flour it, and put half a pound of good butter into a ſtew-pan ; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling ; pour it in the ſtew-pan, fill it up and ſtir it round, throw in a pint of green peas, a fine lettuce whole, clean waſhed, two or three blades of mace, a little whole pepper tied in a muſlin rag, a little bundle of ſweet herbs, a ſmall onion ſtuck with a few cloves, and a little ſalt. Cover it cloſe, and let if ſtew an hour, or till it is boiled to your palate, if you would have ſoup made of it ; if you would only have ſauce to eat with the veal, you muſt ſtew it till there is juſt as much as you would have for ſauce, and ſeason it with ſalt to your palate ; take ut the onion, ſweet-herbs and ſpice, and pour it altogether into your diſh. It is a fine diſh. lf you have no peaſe, pave three or four cucumbers, ſcoop out the pulp, and cut it into little pieces, and take four or five heads of celery, clean waſhed, and cut the white prt ſmall; when you have no lettuces, take the little hearts of ſavoys, or theca little young ſprouts than grow on the old cabbage-ſtalks about as big as the top of you thumb.
Note, if you would make a very fine diſh of it, fill the inſide of your lettuce with force-meat, and tie the top cloſe with a thread ; ſtew it till there is but juſt enough for ſauce, ſet the lettuce in the middle, and the veal round, and pour the ſauce all over it. Garniſh your diſh with raſped bread, made into figures with your fingers. This is the cheapeſt way of dreſſing a breaſt of veal to be good, and ſerve a number of people.
Modern Redaction
Ingredients
1 breast of veal
flour for dusting
200g butter
250g frozen peas
1 lettuce (eg cos)
2 blades of mace
1/2 tsp whole black peppercorns (tie in muslin)
1 small bundle of sweet herbs
1 small onion, stuck with 4 cloves
salt, to taste
Method:
Bone the veal then take the breast bone (biscuit) and chop into little pieces then do the same with all the other bones.
Melt the butter in a large pan, flour the breast of veal, add it to the pan and fry until golden brown all over. Now add the pieces of bone and fry gently then pour in just enough water to cover the veal. Stir in the peas, lettuce, mace, peppercorns, herbs and onion and season to taste with salt.
Bring to a boil and continue cooking for 60 minutes, or until the veal is tender. Remove the veal and set aside to keep warm. Strain the sauce into a clean pot, then pick over the ingredients in the sieve and discard the bones, mace, peppercorns, onions and herbs. Spoon the other ingredients back into the stock. Bring back to a boil and cook for about 30 minutes more, or until the sauce has reduced.
Return the veal breast back to the dish and allow to heat through.
Arrange the veal on a serving dish, pour over the sauce and serve.
