Fricasseed Veal

Ingredients

• a couple of pounds of veal
• a couple of ounces of butter
• a tablespoon of flour
• a quarter of a pint of rich cream
• a few strips of lemon rind
• two or three dozen mushroom buttons

Method

1. 1

   Cut veal into bits, removing fat, bone, and skin.

2. 2

   Melt butter in a stewpan, add veal, and shake until firm but uncolored.

3. 3

   Stir in flour, then gradually add hot veal stock to cover.

4. 4

   Stew gently until tender, adding salt, cream, and lemon rind.

5. 5

   Add mushrooms twenty minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 86. The excerpt below is the record exactly as published.

Fricasseed Veal Divide into bits of say the size of your two fingers a couple of pounds of veal, and make it quite free of fat, bone, and skin. Dissolve a couple of ounces of butter in a stewpan, and just as it begins to boil lay in the veal and shake the pan until the meat is firm, but uncolored. Stir in a tablespoon of flour, and when it is well mixed with the cutlets pour gradually over them, shaking the pan often, enough hot veal stock or gravy to cover them. Stew them gently until they are perfectly tender — this may be fifty or sixty minutes, or longer. Add salt, a quarter of a pint of rich cream, and, if you like, a few strips of lemon rind. Two or three dozen mushroom buttons

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