Veal Fricassee

Ingredients

• 2 pounds of veal from the breast
• 2 fine-cut onions
• 1 even tablespoonful salt
• Ya teaspoonful white pepper
• 4 ounces salt pork cut into thin slices
• 1 ounce butter
• 1 tablespoonful flour
• 6 ounces flour
• 1 heaping teaspoonful baking powder
• Ys teaspoonful salt
• Ys ounce drippings or beef fat
• 4 tablespoonf nls water
• the yolk of 1 egg
• 1 whole egg

Method

1. 1

   Cut veal into pieces, cover with boiling water, add onions, salt, pepper, and salt pork.

2. 2

   Cook for 1.5 hours.

3. 3

   Mix butter with flour, add to stew.

4. 4

   Sift flour with baking powder, salt, and drippings.

5. 5

   Mix with water, egg yolk, and whole egg.

6. 6

   Drop portions into boiling stew, cover, and cook for 6 minutes.

7. 7

   Sprinkle with parsley and serve with boiled potatoes and creamed beans.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 188. The excerpt below is the record exactly as published.

Veal Fricassee. — Procure 2 pounds of veal from the breast, cut it into 2-inch pieces, place in a saucepan, cover with boiling water, add 2 fine-cut onions, 1 even tablespoonful salt, Ya teaspoon- ful white pepper, and 4 ounces salt pork cut into thin slices, cover and cook lYt hour; then mix 1 ounce butter with 1 tablespoon- ful flour, add it to the stew. Sift 6 ounces flour with 1 heaping teaspoonful baking powder into a bowl, add Ys teaspoonful salt, Ys ounce drippings or beef fat, rub the fat and flour together, add 4 tablespoonf nls water, the yolk of 1 egg, and 1 whole egg ; mix all together (do not stir any more than necessary). Cut with a table- spoon small portions from this and drop it into the boiling stew ; cover and cook 6 minutes ; then draw to side of stove and sprinkle over 1 tablespoonful flne-chopped parsley. Serve with boiled pota- toes and creamed beans. Teal Stew & PAmfirieaine.— Take a neck and part of a breast of veal (about 2Y« pounds) wipe the meat off with a damp towel, and if it should be necessary to wash it do it quickly in cold VEAL. 281 irater. Place the meat in a Baucepan over the fire, cover with boil- ing water, add 6 small or 2 large white onions, 1 even tablespoonfnl salt, Ys teaspoonfnl white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly ly^ hour. Peel 8 medium-sized pota- toes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonfnl flour

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