Swedish Stewed Veal

Ingredients

• Season 3 pounds of veal
• Lay some sliced bacon
• 1 sliced onion
• a carrots
• an herb bouquet
• t bay-leaf
• I tablespoonful of butter
• Add i pint of water
• Add chopped mushrooms
• and a small glass of wine

Method

1. 1

   Lay some sliced bacon in a saucepan; let get hot; add the veal.

2. 2

   Cover and let brown with onion, carrot, and herb bouquet, bay leaf and butter.

3. 3

   Add pint of water and let simmer until tender.

4. 4

   Add chopped mushrooms and a small glass of wine.

5. 5

   Let all get hot and serve.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 26. The excerpt below is the record exactly as published.

d sliced onion, i carrot and 2 sprigs of parsley cut fine, a pinch of doves and allspice. Let boil two hours. Add a tablcspoonful of rich cream. Serve cold. 36.— Swedish Stewed Veal. Season 3 pounds of veal. Lay some sliced bacon in a saucepan ; let get hot ; add the veal. Cover and let brown with 1 sliced September onioas, a carrots and an herb bouquet, t bay- leaf and I tablespoonful of butter. Add i pint of water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and serve. 27. — French Apple Pie. line a deep pie-dish vrith a rich pie-ciust. Cb<^ 4 apples very fine and mix with sugar, cinnamon, lemon-juice and }4 cup of cur- rants. Then mix with the yolks of a eggs well beaten. Fill the pie and bake until done. Beat the whites with pulverized sugar and spread on the pie. Let get light brown on top, aS.— Vietma Riled Apples. Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel. Fill the apples ; place in a stew-pan. Mix J^ cup of wine with J^ cup of water. Sweeten with 3 tablespoon fuls of sugar and pour over the apples. Let cook slowly until the apples are tender. Remove from the fire ; put on a glass dish. Pour over the sauce and serve cold. September ag. — Scotch Stewed Tripe. Clean and boil tripe until tender ; then fry t chopped carrot and i onion until light brown. Stir in i tablespoonful offlour; add I cup of stock, 1 bay-leaf,

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