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Fricassee of Veal
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 27. The excerpt below is the record exactly as published.
Fricassee of Veal. The breast or shoulder of veal cut into pieces are the best for fricassee. Wash the veal and put on in cold water, let it come to aboil, take out the meat, wash again and put in fresh water once more, and let stew until done; mix a cupful of flour with half a cup of butter, dissolve this in the pan of veal, season with salt and pepper
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