Pot Roast of Veal

Ingredients

• Take a good piece of veal
• about a cup of water
• a small chopped onion
• Add banquet of herbs to suit taste
• seasoning

Method

1. 1

   Cut veal into small pieces about the size of an egg.

2. 2

   Roll in flour and brown well in butter with onion.

3. 3

   Add herbs, seasoning, and water.

4. 4

   Keep moist with broth or water during cooking.

5. 5

   Cook for about 2 hours.

6. 6

   Thicken gravy and add mushrooms when ready to serve.

As published

This recipe was extracted from The Carbon County cook book (1926), page 37. The excerpt below is the record exactly as published.

Pot Roast of Veal. Take a good piece of veal cut in small pieces about the size of an egg. Roll in flour and brown well in butter with a small chopped onion. Add banquet of herbs to suit taste, seasoning and about a cup of water

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