To souce Veal to eat like Sturgeon is a traditional Stuart recipe for a classic dish of veal that's rolled ant tied, boiled with herbs until tender and then marinated in the cooking liquor blended with vinegar and lemon before being served cold. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To souce Veal to eat like Sturgeon.
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Original Recipe
To souce Veal to eat like Sturgeon (from Hannah Woolley's Queen-like Closet 1670)
20. To souce Veal to eat like Sturgeon.
Take what part of Veal you like best, and boil it with water and salt, and a bundle of sweet herbs, and a little Limon Pill; when it is boiled enough, put into your Liquor so much Vinegar as will make it tast sharp, and a Limon sliced, and when it is cold, put in your Veal, and when it hath lain four or five days, serve it to the Table with Fennel, and eat it with some Vinegar; you must tie it up as you do Brawn.
Modern Redaction
Ingredients:
1 good piece of veal, about 1kg tied into a roll with string
1 bunch of sweet herbs, securely tied together
6 strips of lemon zest
200ml white wine vinegar per 1l of cooking liquid
1 lemon, thinly sliced
Method:
Bring a pan of salted water to a boil, add the veal and lemon zest, reduce to a simmer and cook for between 70 and 90 minutes, or until the veal is tender.
Remove the veal and set aside to cool. Strain the liquid and set this aside to cool as well. Measure the volume of cooking liquid and add 200ml of white wine vinegar per 1l of cooking liquid.
Pour into a deep dish just large enough to hold your veal and add the sliced lemon. Submerge the veal in this, cover with clingfilm then set aside in the refrigerator to marinate for 48 hours.
Drain the veal and slice. Serve with vinegar and mustard.
