Veal à la Marengo

Ingredients

• three and a half pounds of lean veal
• two and a half ounces of pork
• one onion
• three scant tablespoons of flour
• one quart of broth
• one gill of tomato sauce
• salt, pepper

Method

1. 1

   Cut veal into small pieces, put in a saucepan with pork and onion.

2. 2

   Brown, sprinkle with flour, stir, then add broth and tomato sauce.

3. 3

   Season and cook for forty-five minutes.

4. 4

   Serve on a hot platter garnished with fried bread squares and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 88. The excerpt below is the record exactly as published.

Veal à la Marengo Cut three and a half pounds of lean veal in small pieces. Put them in a saucepan with two and a half ounces of pork and one onion, both cut in small pieces. Shake them round in the pan and, when a nice brown, sprìnkle with three scant tablespoons of flour. Stir ali together. Then add one quart of broth and one gill of tomato sauce. Season with salt, pepper

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