Kahab (Veal)

Ingredients

• one pound of lean veal
• two ounces of butter
• a quarter of a teaspoonful of caraway seeds
• a very small sliced onion
• half a lemon thinly sliced
• sprinkle with pepper and salt
• half a pint of sour cream

Method

1. 1

   Cut veal into thick slices and place in a pot with butter, caraway seeds, onion, lemon, pepper, and salt.

2. 2

   Fry gently for ten minutes, then add sour cream and bake in the oven until tender, about 45 minutes.

3. 3

   Serve garnished with parsley and lemon slices.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 127. The excerpt below is the record exactly as published.

Kahab (Veal). Cut one pound of lean veal into thick slices about two inches STANDARD COOKERY. 181 square and place them in an ordinary cooking-pot with two ounces of butter. Add a quarter of a teaspoonful of caraway seeds, a very small sliced onion, half a lemon thinly sliced, and sprinkle with pepper and salt. Fry the whole gently for ten minutes. Now add half a pint of sour cream

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