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Fricassee of Veal
From Banquets of the nations, 1911
Serves 4
Mushrooms can be added for flavor.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 246. The excerpt below is the record exactly as published.
Fricassee of Veal.) The breast is the part to use. Cut it into two-and- a-half-inch squares, lay them in a stewpan, season with salt and pepper, and just cover with warm water ; place the pan over a moderate fire, and when on the point of 617 BANQUETS OF THE NATIONS boiling, stop, drain off the water, refresh the meat with a douche of cold water, replace it in the stewpan, and moisten with good broth ; bring slowly to the boil, skimming carefully ; add six ounces of onions, the same of turnip, and a bunch of sweet herbs. Simmer now until tender. Take the pan from the fire, drain off the broth, skim it, lay the pieces of meat on a dish, trim neatly ; turn the broth to a white sauce with an ounce of butter and an ounce of flour, give it a flavouring with mace, pass it through a hair sieve, stir in the yolks of two raw eggs
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Cook this with the app: pantry check, scaling, and the assistant.