Veal Fricassee

Ingredients

• 2 pounds of veal
• two small onions
• one teaspoon salt
• one half teaspoon pepper
• one half cup of milk
• two tablespoons of butter

Method

1. 1

   Cut the meat in small pieces and remove all the fine crumbly bones.

2. 2

   Dredge with flour and brown it in dripping or salt pork fat.

3. 3

   Cover the meat with boiling water, skim as it begins to boil, and add onions, salt, and pepper.

4. 4

   Simmer until tender.

5. 5

   Remove the larger bones; add a flour thickening and more seasoning if necessary.

6. 6

   Cook ten minutes; add milk and butter.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 117. The excerpt below is the record exactly as published.

Veal Fricassee The ends of the ribs, the breast, the neck, and the smaller part of the knuckle may be utilized in a stew or fricassee. Cut the meat, two pounds, in small pieces and remove all the fine crumbly bones. Dredge with flour and brown it in dripping or salt pork fat. Cover the meat with boiling STEWS 223 water, skim as it begins to boil, and add two small onions, one teaspoon salt, and one half teaspoon pepper. Simmer until tender. Remove the larger bones ; add a flour thickening and more seasoning if necessary. Cook ten minutes ; add one half cup of milk and two tablespoons of butter

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