Veal Chops in Casserole

Ingredients

• Trim 8 veal chops into uniform shape
• Fry 4 slices of salt pork
• Add to the fat left in the pan 1 large tablespoon butter
• 1 tablespoon chopped onion
• then add 4 even tablespoons flour
• Add 3 cups consomme
• the juice from 1 can of French mushrooms
• 2 tablespoons cooking madeira
• 1 tablespoon lemon juice
• 1 dozen small carrot balls
• 1 can French mushrooms
• 1 dozen button onions
• Add 1 tablespoon finely chopped parsley before serving

Method

1. 1

   Trim veal chops into uniform shape; season with white pepper and salt, and dredge with flour.

2. 2

   Fry salt pork in frying pan; remove and brown the chops in the fat.

3. 3

   Place the chops in a casserole dish.

4. 4

   In the fat left in the pan, fry chopped onion until clear; then add flour and stir until smooth.

5. 5

   Add consomme, juice from mushrooms, madeira, lemon juice, and season with paprika and cayenne.

6. 6

   Strain sauce if necessary; pour over the chops; add carrot balls, mushrooms, and button onions, and cook slowly for 1 hour.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 30. The excerpt below is the record exactly as published.

Veal Chops in Casserole. Trim 8 veal chops into uniform shape; season with white pepper and salt, and dredge with flour. Fry 4 slices of salt pork in frying pan; remove the pork and brown the chops in the fat. Place the chops in a casserole dish. Add to the fat left in the pan 1 large tablespoon butter. In this fry 1 tablespoon chopped onion until clear; then add 4 even table- spoons flour; stir until smooth. Add 3 cups consomme, the juice from 1 can of French mushrooms, 2 tablespoons cooking madeira, 1 tablespoon lemon juice, and season with paprika and cayenne. Strain sauce if necessary; pour over the chops; add 1 dozen small carrot balls, 1 can French mushrooms, and MEATS 79 1 dozen button onions, and cook slowly 1 hour. Add 1 table- spoon finely chopped parsley before serving

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