Minced Veal a la Catalan

Ingredients

• two pounds of lean veal
• three tablespoonfuls of sweet oil
• one onion cut in quarters
• half a minced green-pepper
• two tablespoonfuls of flour
• one pint of white broth (No. 99)
• a heaped tablespoonful of salt
• a teaspoonful of pepper
• a bouquet (No. 254)
• three cloves of crushed garlic
• a gill of tomato sauce (No. 205)

Method

1. 1

   Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper.

2. 2

   When a fine color, add two tablespoonfuls of flour, and mix thoroughly.

3. 3

   Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet, three cloves of crushed garlic, and a gill of tomato sauce.

4. 4

   Cook well for twenty-five minutes; then serve, sprinkling a little chopped parsley over it.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 180. The excerpt below is the record exactly as published.

Minced Veal h la Catalan. — Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth (No. 99), and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254), three cloves of crushed garlic, and a gill of tomato sauce (No. 205)

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