Oekoohtes Kalbflelsoh mit Frikassee Sauoe

Ingredients

• 2 to 3 lbs. veal
• 1 onion
• A little spice
• 2 yolks of egg's
• Lemon juice
• 3 oz. butter
• Soup herbs
• 1 teaspoonful capers
• 3 oz. flour
• 2 tablespoonsful salt

Method

1. 1

   Wash the meat with cold water, cut up into pieces large enough for a helping, put into a saucepan, add the soup herbs, onion and salt, pour boiling water over to nearly cover, and stew till tender.

2. 2

   Then strain off the broth.

3. 3

   Brown the butter and flour, and add to the broth to make a sauce.

4. 4

   Boil up, add the capers and 2 yolks of eggs and flavour with lemon juice.

5. 5

   Macaroni may be served with this dish, and cauliflower boiled with the veal is an improvement.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 42. The excerpt below is the record exactly as published.

Oekoohtes Kalbflelsoh mit Frikassee Sauoe. (Boiled Veal with Fricassee Sauce.) Far 6 Persons. 2 to 3 lbs. veal. 1 onion. A little spice. 2 yolks of egg's. Lemon juice. Time of Preparation : 2 hours. 3 oz. butter. Soup herbs. 1 teaspoonful capers. 3 oz. flour. 2 tablespoonsful salt

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