Poêlée

Ingredients

• 2 pounds lean veal
• 2 pounds fat bacon cured without saltpetre
• 2 large carrots
• 2 onions
• 0.5 pound fresh butter
• 3 pints clear boiling broth or water
• 4 whole cloves
• 1-2 small bunch thyme and parsley
• 1 leaf bay-leaf
• a few corns white pepper

Instructions

1. Cut the lean veal and fat bacon into large dice.
2. Cut the carrots and onions into large dice.
3. Put the veal, bacon, carrots, onions, and fresh butter into a stewpan, and stir with a wooden spoon over a gentle fire until the veal is very white and the bacon is partially melted.
4. Pour three pints of clear boiling broth or water into the pan.
5. Add the cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper.
6. Boil gently for an hour and a half.
7. Strain the poêlée through a fine sieve and set it by in a cool place.