Recipes > Meat > Veal > Veal Breast, Stewed, with Green Peas

Veal Breast, Stewed, with Green Peas


  • veal breast
  • piece of butter the size of an egg
  • 1 teaspoonful of flour
  • 1/2 glass of broth
  • 1/2 glass of warm water
  • 2 sprigs of parsley
  • salt
  • pepper
  • green peas


Cut the breast in square pieces about two inches in size. Put in a stewpan the butter, and set it on the fire; when melted, mix in it the flour, then lay the meat in, and wet with the broth, warm water, also the parsley, salt, and pepper; stir now and then. One hour after add green peas, and leave on the fire till the whole is cooked, when skim off the fat on the surface, and serve.


Hand-Book of Practical Cookery (1884).


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