Paprika Veal

Ingredients

• two ounces of butter
• a chopped onion
• two spoonfuls of flour
• one spoonful of paprika
• half a pint of stock
• half a cup of white wine
• one spoonful of meat extract
• the remains of a roast leg of veal

Method

1. 1

   Simmer butter and onion until done.

2. 2

   Add flour and paprika, simmer again.

3. 3

   Then add stock, wine, meat extract, and veal.

4. 4

   Season with salt and simmer for 20 minutes.

5. 5

   Adjust thickness with more stock if needed.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 162. The excerpt below is the record exactly as published.

Paprika veal Boiled rice Coffee Louise salad Surprise fritters. Coffee DINNER Little Neck clams Crab grumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse Popover muffins. Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together ; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp. Paprika veal. The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract

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