Gulasch

Ingredients

• Cut about a lb. of nice fillet of veal
• two small potatoes
• one apple
• 4oz. of bacon
• Melt 1½ oz. fresh butter
• half an onion finely minced
• a dessertspoonful of flour
• a gill of veal stock
• half a gill of sherry or Madeira
• about a teaspoonful of carraway seeds

Method

1. 1

   Cut veal into dice, potatoes, and apple into similar sizes.

2. 2

   Fry minced onion in butter until slightly colored, add veal, season, and cook gently for 10 minutes.

3. 3

   Sprinkle with flour, moisten with stock and sherry, add carraway seeds, and simmer.

4. 4

   Fry bacon, potatoes, and apple until golden brown, then mix into the meat without mashing.

5. 5

   Cook gently until done and serve hot.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Gulasch: Cut about a lb. of nice fillet of veal (free from all skin, sinew, &c.) into dice ; cut up two small potatoes and one apple, washed and peeled in the same way, and mince down 4oz. of bacon. Melt l|oz. fresh butter and fry in this half an onion finely minced, till slightly coloured, then lay in the minced veal, seasoning it with salt and pepper, and cook it gently for ten minutes over 48 ENTRIES. a clear fire (a liot oven will also do) ; now sprinkle it all with a dessertspoonful of flour, moistening it with a gill of veal stock and half a gill of sherry or Madeira ; add about a teaspoonful of carraway seeds

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