Fricassee of Veal

Ingredients

• 2 pounds sliced veal (see p. 294)
• Salt
• pepper
• 1 small onion
• 2 stalks celery
• 6 slices carrot
• 4 tablespoons butter
• Flour
• there should be 2 cups

Method

1. 1

   Wipe meat, cover with boiling water, and add vegetables.

2. 2

   Cook slowly until meat is tender.

3. 3

   Remove meat, sprinkle with salt and pepper, dredge with flour, and sauté in pork fat.

4. 4

   Strain liquor.

5. 5

   Melt butter, add flour and strained liquor.

6. 6

   Bring to boiling point, season with salt and pepper, and pour around meat.

7. 7

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 123. The excerpt below is the record exactly as published.

FRICASSEE OF VEAL 2 pounds sliced veal (see p. 294) Salt, pepper 1 small onion Flour 2 stalks celery Pork fat 6 slices carrot 4 tablespoons butter Wipe meat, cover with boiling water, and add vegetables. Cook slowly until meat is tender. Remove meat, sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be 2 cups

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