Minced Veal à la Catalan

Ingredients

• two pounds of lean veal
• three tablespoonfuls of sweet-oil
• one onion cut in quarters
• half a pinch of green pepper
• two tablespoonfuls of flour
• one pint of white broth
• a heaped tablespoonful of salt
• a teaspoonful of pepper
• a bunch of herbs
• three cloves of crushed garlic
• a gill of tomato sauce

Method

1. 1

   Mince the veal and brown it in a saucepan with oil, onion, and green pepper.

2. 2

   Add flour and mix well.

3. 3

   Moisten with broth, season, and stir in herbs, garlic, and tomato sauce.

4. 4

   Cook for twenty-five minutes and serve with chopped parsley.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 164. The excerpt below is the record exactly as published.

Minced Veal a la Catalan. Mince two pounds of lean veal, and brown it in a sauce- pan with three tablespoonfuls of sweet-oil, one onion cut in quarters, and half a pinch of green pepper. When of a tine colour, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, add a bunch of herbs, three cloves of crushed garlic^ and a gill of tomato sauce

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