Old Dominion Veal Fricassee

Ingredients

• Cut in pieces 2 pounds veal (loin).
• 1 onion.
• 2 stalks celery.
• 6 slices carrot.

Method

1. 1

   Cook slowly in boiling water to cover, add onion, celery, and carrot.

2. 2

   Remove meat.

3. 3

   Season with salt and pepper, dredge with flour and brown in butter.

4. 4

   Serve with brown sauce.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.

1 onion, sliced 6 tomatoes or two cups canned tomatoes 1 turnip, diced 1 can peas 1 grated carrot % cup rice 3 quarts water 1 tablespoon salt 1 tablespoon sugar % teaspoon pepper 1 pinch allspice Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of cold chicken, bones of roast meat or steak with trimmings, in three quarts of water, until the liquid is reduced to two quarts. Strain, cool and remove. Pour the broth over the vegetables. Put on the cover and seal, using tape or muslin, to keep in the steam. Set crock in a pan of hot water. Place in oven and cook from four to six hours. Plantation Soup 1 carrot, diced 1 stalk celery, cut fine 1 small onion, chopped fine 2 cups soup stock 4 tablespoons butter 2 tablespoons flour 2 cups milk % cup grated cheese Cook carrot, celery and onion in the stock until very tender; strain; make a thin white sauce by melting the butter, stirring in the flour and slowly adding the milk. Combine the stock with the white sauce and simmer until blended. When ready to serve, add the grated cheese. Jellied Melange 2 tablespoons gelatin % cup cold water 4 cups hot chicken broth 2 tablespoons onion juice 1 cup chopped cooked chicken V-2 cup chopped cooked ham % cup chopped celery 1 pimiento, chopped fine Soak the gelatin in the cold water for five minutes. Add to the hot chicken broth with the onion juice and stir until it dissolves. Set aside to cool; when it begins to congeal, stir in the other ingredients, and put in small molds. Chill. Serve on lettuce garnished with mayonnaise and parsley. Vegetable Bouillon (General Lee's Favorite Soup) 4 cups tomatoes 1 stalk celery, chopped 2 carrots, chopped 2 sprigs parsley % green pepper, chopped 1 bay leaf 2 teaspoons onion juice salt and pepper to taste 1 wineglass sherry wine 2 cups water Put the tomatoes in a saucepan with the water, add all the vegetables and seasoning and let boil for 30 minutes. Strain. Add the sherry wine. Serve piping hot. /A/ Carry dot load on your head De Lord will bless your good corn bread. 10 THE SOUTHERN COOK BOOK Ribs of Beef a la Mission Season short ribs with salt and pepper, also rub over slightly with clove of garlic. Cover with boiling water, add 1 large sliced onion. Cook slowly two hours. Add 2 cups toma- toes, one teaspoon paprika, and cook gently 1 hour. Veal Paprika Cut veal steak % inch thick. Season with salt and pepper, roll in flour. Heat fat in spider, add paprika until red, then two onions, sliced. Fry slightly, add meat, brown all over, add gradually MJ cup thick sour cream. Cover pan, let cook slowly Ms hour, add a little water and serve. Old Dominion Veal Fricassee Cut in pieces 2 pounds veal (loin). Cook slowly in boiling water to cover, add 1 onion, 2 stalks celery, 6 slices carrot.

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