1/4 lb bacon, sliced, diced
2 lb veal shoulder, boneless, in 1 cubes
2 tbsp shallots (or onions), minced
1 medium garlic clove, minced
3 tbsp flour
2 cup veal stock (or chickn broth)
1 tsp salt
1/8 tsp black pepper
2 cup red burgundy wine, divided
1 1/2 tsp worcestershire sauce
2 tbsp butter
1/2 lb mushrooms, small, fresh
1 can carrots, tiny, whole, draind (14 t
1 lb onions, tiny, white; cooked
Directions
Saute bacon in large saucepot until crisp. Remove bacon leaving 2
tablespoons drippings in pot; set bacon aside. Heat drippings until
hot. Add veal, a few pieces at a time; brown on all sides; remove and
set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook
and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper,
1-1/2 cups wine and Worcestershire sauce. Bring to boiling point.
Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet
melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots,
onions, mushrooms, bacon, and remaining wime to stew during last 5
minutes of cooking. Spoon into serving casserole. Sprinkle with
chopped parsley, if desired.
SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern
Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.
Servings: 6 portions
Chef Galati's Spezzatino Di Vitello (Veal Ste Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, at least as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As our culinary historical trip moves on a few more years we have a couple of interesting books which appeared in the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is popular today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that time. During the succeeding few hundred years, the rich families of the West competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes of the day. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Chef Galati's Spezzatino Di Vitello (Veal Ste recipe.
