Veal Goulash

Ingredients

• 1 tablespoonful of chopped onion
• 1 tablespoonful of butter
• 1 lb. of lean veal
• 1/4 teaspoonful of salt
• 1 teaspoonful of paprika
• 1 tablespoonful of flour
• 1 cupful of stock or water
• 1 cupful of diced raw potatoes

Method

1. 1

   Fry onion in butter until golden.

2. 2

   Add veal, salt, paprika, and flour; stir until slightly browned.

3. 3

   Add stock, cover, and simmer for 1 hour.

4. 4

   Add potatoes and cook for 15 minutes longer.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 42. The excerpt below is the record exactly as published.

^ teaspoonful of salt and pinch of cayenne; stir until smooth and then add slowly 2 cups of hot cream ; let come 10 a boil, stirring all the time ; add 2 cupfuls of tine cut cold chicken and z cupfuls of small oysters ; cook until the oysters are plump. Serve on buttered toast. 27. — Creamed Scallops. Pour boiling water over 2 cupfuls of large scallops; drain. In a saucepan put 2 table- spoonfuls of butter and 2 of flour ; stir until December* smooth and add z cu|)s o( hot milk, salt and pepper to taste ;, stir until the boiling point is reached. Put In the scallops and simmer for 8 or lo minutes. 38. — Turkey a la Royale. Take a stale loaf of bread and cut as many thick slices as you have persons to serve. Cut them into heart-shaped pieces. Make a raw custard with i cupful of milk, J^ of a teaspoonful of salt, a dash of pepper and i egg ; lay the pieces of bread on a platter and dip the custard over them until they are well soaked. Then using a broad-bladed knife that they may not be broken, immerse them in smoking hot fat, until golden brown and drain on unglazed paper. For i pi. of turkey meat use double the quantity of sauce given, adding 2 tablespoon fu Is of the liquor from a can of mushrooms, 10 mushrooms and 2 truffles, finely chopped. Add the cooked, chopped meat ; season with salt, pepper and nutmeg; simmer for ro minutes, take from the fire and aild the yolk of 1 egg well heaten. Put a spoonful of this on each bread crouton and serve. — From "Table Talk," Philadelphia. December. 29. — Sardines Saute. Drain the fish free froni oil. Fry them quickly in melted butter. Dust with pap- rika and squeeze a little lemon juice over them. Heap hashed brown potatoes into a mound on a round platter ; ky the fish up against the sides, tails up and garnish with lemoD and parsley. 30.— Miroton of Beef. Into a saucepan put i tablespoonful of but- ter, and when melted add i cupful of boiled rice ; fry stirring all the lime until a golden brown. Into a baking dish lay slices of cold roa.st beef to within J^ an inch of the top ; lay the rice over for a cover and add ^ cup- ful brown sauce. Bake J^ an hour in a hot oven. 31. — Veal Goulash. Fry I tablespoonful of chopped onion golden brown, in 1 tablespoonful of butter; add I lb. of lean veal cut into inch pieces, J4 a te3!>poonful of salt, i teas|MX>nful of pap- rika, I tablespoonful of Hour and slir until December. slightly browned ; then add i ciipfui of stock or water, cover and simmer for i hour. Add 1 cupful of diced raw potatoes

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