Veal Fricassee

Ingredients

• two lbs. of shank or neck of veal
• two cups cold water
• one tablespoonful of flour
• one tablespoonful of butter
• two onions

Method

1. 1

   Remove bones and place them in a saucepan with water.

2. 2

   Cook slowly.

3. 3

   Slice onions, cut meat into cubes, dredge with flour, fry onions brown, and add to water.

4. 4

   Brown meat slightly and add.

5. 5

   Simmer for half an hour.

6. 6

   Mix flour and butter, add milk, and stir into fricassee.

7. 7

   Boil five minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 25. The excerpt below is the record exactly as published.

one tablespoonful of lard, one ' tablespoonful of butter ; slice one medium sized onion over the meat, add one half teacup of vinegar, as the meat stews add a little water. Cook two hours. Veal Fricassee.— Take two lbs. of shank or neck of veal, remove bones, place them in a saucepan, season, add two cups cold water, and cook slowly. While cooking slice two onions

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