Veal Fricassee

Ingredients

• 2% lbs. breast of veal (brisket)
• 2 qts. of water
• % onion
• 4 pepper-corns
• 2 cloves
• Vz bay-leaf
• Salt
• 3 tbsps. of butter
• 2 yolks of eggs
• 2 tbsps. of flour and bouillon
• 1 wineglassful of white wine

Method

1. 1

   The meat is cut into nice pieces and the cartilage left on.

2. 2

   Scald it for 1.5 minutes and drain well.

3. 3

   With the 2 qts. of water, onion, salt and spices, it is boiled until tender.

4. 4

   Boil down the bouillon to 0.5 of a quart so it is very strong.

5. 5

   Heat the butter, put in the flour and stew a little.

6. 6

   Stir in the veal bouillon gradually that the gravy may become smooth.

7. 7

   Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking.

8. 8

   The meat, which has been kept hot, is put into the gravy and served.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 22. The excerpt below is the record exactly as published.

VEAL FRICASSEE. Quantity for 6 Persons. 2% lbs. breast of veal (brisket) 4 pepper-corns 2 qts. of water 2 cloves % onion Vz bay-leaf Salt Gravy. 3 tbsps. of butter 2 yolks of eggs 2 tbsps. of flour and bouillon 1 wineglassful of white wine

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