Fricasseed Veal

Ingredients

• 2 lbs. veal
• 1 small onion
• 2 stalks celery
• 6 slices carrot
• there should be 2 c
• 4 T butter
• 4 T flour

Method

1. 1

   Wipe 2 lbs. veal from the loin and cut into 0.5 inch cubes.

2. 2

   Cover with boiling water, add 1 small onion, 2 stalks celery, and 6 slices carrot.

3. 3

   Cook slowly below the boiling point until the meat is tender, about 1 hour.

4. 4

   Remove the meat from the broth, sprinkle with salt and pepper, dredge with flour and sauté in pork fat until golden brown.

5. 5

   Strain the broth, melt 4 T butter, add 4 T flour, and when mixed add the strained liquor.

6. 6

   Boil a few minutes, season, and pour around the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 165. The excerpt below is the record exactly as published.

FRICASSEED VEAL MASHED POTATOES STUFFED TOMATOES NEW BEETS — PICKLED PEACH CANAPES Fricasseed Veal Wipe 2 lbs. veal from the loin and cut into J^ inch cubes. Cover with boiling water, add i small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about i h. Remove 300 LESSONS IN COOKING the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour

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