Teal Stew h PEspagnole

Ingredients

• Cut 2 1/2 pounds of veal
• season with 1 tablespoonful seasoning salt
• Place a saucepan with 1 gill of oil
• add 1/2 cupful fine-cut onions
• 1 fine-cut green pepper
• 1 bruised clove of garlic
• add 1/2 cupful fine-cut mushrooms
• 1 pint of cooked tomatoes
• 1 1/2 pint white broth
• Melt 1 ounce butter
• add 1 tablespoonful flour

Method

1. 1

   Cut veal into small pieces, season, and cook with oil, onions, green pepper, and garlic.

2. 2

   Add mushrooms, tomatoes, and broth, cover and cook.

3. 3

   Prepare a thick sauce with butter and flour, add to stew, boil, and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 191. The excerpt below is the record exactly as published.

Teal Stew h PEspagnole. — Cut 2ys pounds of veal from the neck and breast into small pieces, season with 1 tablespoonful season- ing salt Place a saucepan with 1 gill of oil over the fire, add Yt cupful fine-cut onions, 1 fine-cut green pepper without the seeds, 1 bruised clove of garlic, cover and cook 5 minutes ; then add the meat, cover and cook 15 minutes, stirring frequently ; add Ys cupful fine-cut mushrooms, Vt pint of cooked tomatoes, and lYt pint white broth, cover the saucepan^ cook 40 minutes. Melt 1 ounce butter VEAL. 285 in a small sailcepan, add 1 tablespoonf ul flou

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