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Veal Fricassee
From Lowney's cook book, 1907
Serves 4
Serve veal in center of hot platter and surround with hot sauce. Garnish with parsley.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 33. The excerpt below is the record exactly as published.
Veal Fricassee Cut meat in small pieces, saute in melted butter. Cover meat with boiling water and cook slowly until V meat is tender. Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice. Just before serving add one fourth cup cream, or two tablespoons butter
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