Teal Stew

Ingredients

• about 2Y« pounds of veal
• 6 small or 2 large white onions
• 1 even tablespoonfnl salt
• Ys teaspoonfnl white pepper
• 4 ounces salt pork, cut into thin slices
• 8 medium-sized potatoes
• 1 ounce butter
• 1 tablespoonfnl flour
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Wipe meat, cover with boiling water, add onions, salt, pepper, and salt pork.

2. 2

   Cook slowly for 1.5 hours.

3. 3

   Peel and quarter potatoes, add to stew.

4. 4

   Mix butter with flour, add to stew, cook until potatoes are done.

5. 5

   Add parsley and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 188. The excerpt below is the record exactly as published.

Teal Stew & PAmfirieaine.— Take a neck and part of a breast of veal (about 2Y« pounds) wipe the meat off with a damp towel, and if it should be necessary to wash it do it quickly in cold VEAL. 281 irater. Place the meat in a Baucepan over the fire, cover with boil- ing water, add 6 small or 2 large white onions, 1 even tablespoonfnl salt, Ys teaspoonfnl white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly ly^ hour. Peel 8 medium-sized pota- toes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonfnl flour, add it to the stew, cook until potatoes are done; add 1 tablespoonful fine-chopped parsley

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