Veal Fricassee

Ingredients

• piece of butter size of an egg
• two pounds of veal
• salt
• cayenne
• a tablespoon flour
• a gill of boiling cream
• juice of half a lemon

Method

1. 1

   Melt butter in a kettle, fry veal until brown, then add water to cook.

2. 2

   Thicken with cream and flour.

3. 3

   Add yolks of eggs mixed with sauce, return meat, and heat until set.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 373. The excerpt below is the record exactly as published.

Veal Fricassee. — Put piece of butter size of an egg into a kettle* and when it begins to fry, put in the veal, season and fry brown ; then add water suflBcient to cook it. When done thicken with cream and flour as for Chicken Fricassee, and the dish will be very like •chicken and much cheaper. Two pounds of veal will make a dinner for six or eight if not too much bone. Or cut the veal in nice sized slices and fry in melted butter until firm but not colored ; dredge a tablespoon flour over them, add a little grated lemon peel, and grad- ually as much boiling veal stock as will cover the meat; simmer un- till tender. Take out meat and add to the gravy a gill of boiling cream, salt, cayenne, and a pinch powdered mace. Beat yolks of two eggs in a bowl ; add gradually a little of the sauce, after it has cooled a few minutes, then add it carefully to the remainder. Re- turn the meat to the sauce, and let the saucepan remain near the fire until eggs are set. Add juice of half a lemon

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