Stewed Veal with Potatoes (Ragofit de Veau & l’Ameri caine)

Ingredients

• 2 lbs. fleshy veal
• 7 or 8 potatoes
• 1 oz. butter
• 1 oz. flour
• 1 table-sp. chopped parsley
• A bunch of herbs
• ! doz. small onions
• Salt
• Pepper
• I lb. ham

Method

1. 1

   Wipe the meat with a damp cloth and put it into a stewpan with hot water to cover it.

2. 2

   Bring to the boil and skim well.

3. 3

   Prepare the onions and add them with the ham cut in small pieces, pepper and salt.

4. 4

   Cover and simmer slowly for 1.5 hours.

5. 5

   Then add the potatoes, peeled and cut in quarters, and the butter and flour mixed smoothly together on a plate.

6. 6

   Continue to cook slowly until the potatoes are ready, and add the chopped parsley at the last.

7. 7

   Arrange neatly on a hot dish and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 373. The excerpt below is the record exactly as published.

Stewed Veal with Potatoes (Ragofit de Veau & l’Ameri caine) 2 lbs. fleshy veal. Hot water. white 7 or 8 potatoes. 1 oz. butter. 1 oz. flour. 1 table - sp. chopped parsley. A bunch of herbs. ! doz. small onions. Salt. Pepper. I lb. ham

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