Roast Veal and Liver Dumplings

Ingredients

• six pounds of tender veal
• half a pound of butter
• three large onions
• two cupfuls of water
• two cupfuls of thick sweet cream

Method

1. 1

   Rub veal with salt, fry in butter, and roast with onions for 1.5 hours.

2. 2

   After roasting, add water to the pan, bring to boil, strain, and stir in cream.

3. 3

   Serve with vegetables, mashed potatoes, and liver dumplings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 79. The excerpt below is the record exactly as published.

Roast Veal and Liver Dumplings.) Cut about six pounds of tender veal from the thick end of the leg, rub with salt, and place in a roasting pan in which you have heated half a pound of butter. Fry both sides lightly, then put it into the oven with three large onions cut in thick slices, and cook for one and a half hours or till ready, being sure to baste very often. Take the roast out, pour into the pan two cupfuls of water and a little salt if necessary, and bring to the boil, stirring all the time to take up the glaze which will be in the bottom of the pan. Strain, and put back into the pan, and stir in two cupfuls of thick sweet cream

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