Stewed Veal (Borju-sult)

Ingredients

• a pound of veal meat
• an equal quantity of loin of pork
• an onion
• half a bay-leaf
• sprinkle over paprica
• two tablespoonfuls of brown sauce

Method

1. 1

   Cut veal and pork into squares.

2. 2

   Dice onion and fry with lard, add bay-leaf and paprica, then the meats.

3. 3

   Fry for 7-8 minutes, cover, and stew with warm ashes on the lid.

4. 4

   Baste with brown sauce before serving with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 94. The excerpt below is the record exactly as published.

a pound of veal meat taken from the side of the knuckle, and add to this meat an equal quantity of loin of pork. Cut an onion into dice, put it into a flat stewpan with lard, add half a bay-leaf, sprinkle over paprica and fry it a little, then add the meats ; season, fry the meats for seven or eight minutes, cover the stewpan, draw it over a moderate fire, and stew the meats with warm ashes on the lid, stirring from time to time. When done, baste them simply with two tablespoonfuls of brown sauce

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