How to Cook Meat by Christopher Schlesinger

Author:Christopher Schlesinger
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2000-10-15T00:00:00+00:00

6 slices bacon, diced small

2 pounds veal stew meat, trimmed and cut into 1-inch cubes

Kosher salt and freshly cracked black pepper to taste

All-purpose flour for dredging

12 small pearl onions, peeled

2 carrots, peeled and diced small

1 small turnip, peeled and diced small (about 1 cup)

1 cup dry white wine

1 cup veal or chicken stock (or see Stock Options, chapter 1)

1 cup fresh peas, blanched in boiling water for 30 seconds and drained

¼ cup roughly chopped fresh chervil (or substitute parsley)

¼ cup fresh bread crumbs, toasted

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