Fricassee of Veal with Noodles

Ingredients

• about two pounds of veal
• a big piece of butter with a tablespoon of chopped onion
• a tablespoon of flour
• a little milk
• yolks of two eggs
• flour to make a very stiff dough

Method

1. 1

   Cut veal into small pieces, roll in flour, and brown in butter with onion.

2. 2

   Add boiling water, simmer until tender, thicken with flour and milk.

3. 3

   For noodles, mix egg yolks with flour, roll out, cut into strips, and cook in boiling salted water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 151. The excerpt below is the record exactly as published.

FRICASSEE OF VEAL WITH NOODLES. Mrs. William H. Harmon, 158 North Daly street, Los Angeles. (Original.)— Take about two pounds of veal to stew, and cut into small pieces; roll in a little flour, put a big piece of butter in kettle with a tablespoon of chopped onion; yellow, but do not brown it; then add the veal, turn it in the hot butter; then add boiling water to partly cover, simmer until very tender, add a little milk and thicken gravy with a table- spoon of flour rubbed smooth with a little cold milk. NOODLES: While veal is cooking beat yolks of two eggs into flour to make a very stiff dough

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