Fricassee of Veal

Ingredients

• Remains of cold veal
• 2 onions
• 1 pt. of milk
• Pepper
• salt
• Flour

Method

1. 1

   Slice the onions and put on in a saucepan with half a pint of water, pepper and salt; boil until the onions are cooked, then slice the veal into thin slices, put in the saucepan and boil for half an hour, then add the milk and boil again; when boiling thicken with a little flour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 43. The excerpt below is the record exactly as published.

Remains of cold veal Chopped parsley 1 onion Pepper and salt 1 tablespoonful of Worcester- Eggs shire sauce Mode. — Put the veal with the onion through the mincing machine, chop the parsley very fine, put it all, with the pepper, salt and sauce, into a saucepan, and a cupful of water ; allow it to simmer for an hour. Dish up with small triangles of toast and poached eggs on the top. 237— VEAL CUTLETS 2 lbs. loin veal Breadcrumbs 1 egg Pepper and salt Flour Chopped parsley. Mode. — Cut the veal away from the bone in pieces of about half an inch thick, flatten with the chopper, sprinkle with pepper and salt, and squeeze a little lemon over them, dredge with flour, dip in the egg (which you must have Veal well beaten), then into the breadcrumbs, into which you mix a teaspoonful of chopped parsley, put into a pan with boiling dripping, and fry for twenty minutes ; keep turning the cutlets often to prevent burning. Veal must be very well cooked. Serve on pieces of toast with slices of lemon. 238— FEIED VEAL AND MUSHROOMS. Eemaiiis of cold veal Pepper and salt 1 tin mushrooms (if cannot Floiir get fresh) 1 tablespoonf ul of butter j- pt. of milk. Mode. — Put on the milk to boil, adding pepper, salt and the butter, thicken with a little flour, then add the mushrooms ; cut the veal in nice thin slices and fry in a little butter ; dish on a hot dish and pour the mushrooms over it. If you have fresh mushrooms stew them with the milk, and when the mushrooms are cooked thicken with a little flour. 239— EAGOUT OF VEAL. Eemains of cold veal 6 cloves 1 onion Pepper and salt 2 carrots Wineglass of port wine 2 turnips Flour. 2 teaspoonfuls of paw-paw sauce. Mode. — Cut up the vegetables in square dice, put them in a saucepan with one pint of water, cloves, pepper and salt, bcil for on"e hour, cut up the veal in pieces of about two inches long and half an inch thick, add to the vegetables, boil for another hour, thicken with a little flour, then add the port wine and sauce. Serve with mashed potatoes. 240— FEIOASSEE OF VEAL. Eemains of cold veal 2 onions i pt. of milk Pepper and salt Flour

Cook this with the app: pantry check, scaling, and the assistant.