Veal a la Suzanne

Ingredients

• a piece of 'cushion' of veal
• a good sized piece of butter
• an onion
• a clove of garlic
• a tablespoonful of flour
• four or five ladlefuls of stock or hot water
• a bouquet composed of a few sprigs of parsley, one of thyme, one clove, and half a very small red capsicum

Method

1. 1

   Brown the veal in butter, season, and remove.

2. 2

   Cook potatoes in butter until colored, then add onion and garlic.

3. 3

   Stir in flour, then add stock and return the veal.

4. 4

   Simmer for at least an hour and serve with potatoes.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 28. The excerpt below is the record exactly as published.

Veal a la Suzanne). — Take a piece of " cushion " of veal, trim it very neatly, and put it in a saucepan with a good sized piece of butter. Continue turning it until it is of a rich golden colour all over, then take it out of the saucepan, put it on a dish, and sprinkle it all over with fine salt and a little pepper. Next add a little more butter to the saucepan, and put in a quantity of raw potatoes, cut up into pieces the size and shape of orange quarters. Dust them with salt, put on the cover of the saucepan and shake it frequently until the potatoes have taken colour. Then add an onion, finely minced, and when the onion is half cooked add a clove of garlic, minced very finely, and as soon as this assumes a light brown colour, put in a table- spoonful of flour ; when this has become brown, add four or five ladlefuls of stock or hot water. Stir the whole well, and then put in the piece of meat, with any juice that may have oozed out of it. Lastly, add a bouquet composed of a few sprigs of parsley, one of thyme, one clove, and half a very small red capsicum

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