Veal Hamburg

Ingredients

• From I yi lbs. of lean veal
• i tablespoonful of butter
• i heaping tablespoonful of chopped onion
• i pt. of good stock
• i tablespoonful of butter
• Open a can of green peas

Method

1. 1

   Chop veal and brown onion in butter.

2. 2

   Add stock and simmer.

3. 3

   In a frying pan, brown the meat, then add stock and simmer.

4. 4

   Serve with peas.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 38. The excerpt below is the record exactly as published.

Veal Hamburg. From I yi lbs. of lean veal trim off all skin and fat and put through the meat chopper. In a saucepan melt i tablespoonful of butter and brown in it i heaping tablespoonful of chopped onion ; then add i pt. of good stock ; season to taste and simmer 5 minutes. In a frying-pan melt i tablespoonful of butter and when hot add the chopped raw meat. Stir until the butter is absorbed and the meat 144 November* begins to color ; then strain over it the stock in the saucepan ; cover and drawback where it will simmer for 20 minutes, stirring occa- sionally. Open a can of green peas

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