Veal Paprika

Ingredients

• Cut veal steak 1/2 inch thick.
• Season with salt and pepper.
• 1 cup flour.
• two onions, sliced.
• 1/2 cup thick sour cream.

Method

1. 1

   Roll in flour.

2. 2

   Heat fat in spider, add paprika until red, then two onions, sliced.

3. 3

   Fry slightly, add meat, brown all over, add gradually 1/2 cup thick sour cream.

4. 4

   Cover pan, let cook slowly 1/2 hour, add a little water and serve.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 8. The excerpt below is the record exactly as published.

Veal Paprika Cut veal steak % inch thick. Season with salt and pepper, roll in flour. Heat fat in spider, add paprika until red, then two onions, sliced. Fry slightly, add meat, brown all over, add gradually MJ cup thick sour cream. Cover pan, let cook slowly Ms hour, add a little water and serve. Old Dominion Veal Fricassee Cut in pieces 2 pounds veal (loin). Cook slowly in boiling water to cover, add 1 onion, 2 stalks celery, 6 slices carrot. Remove meat. Season with salt and pepper, dredge with flour and brown in butter. Serve with brown sauce. Calvert Manor Frogs* Legs (A Dish for the Epicure) 8 frog legs boiling salt water % cup lemon juice salt and pepper 1 egg, beaten cracker crumbs Only the hind legs of the frogs are eaten. Skin the legs and scald them in boiling salt water and lemon juice for about two minutes. Dry after scalding. Season with salt and pepper; dip in beaten egg and then in cracker crumbs. Fry for three minutes in deep fat and serve two frog legs per person. Parsnips and Salt Pork 2 pounds salt pork 6 parsnips Cut salt pork in small pieces and partly cover with water and cook until almost done. Then add the parsnips, which have been cut in one-inch pieces. Cook until both the salt pork and parsnips are tender. Stuffed Pork Chops Select as many rib pork chops as needed. Have the butcher cut them an inch in thkk- ness and make a pocket in each one. Fill with the following bread filling. 2 cups bread crumbs 1 tablespoon chopped onion 1 cup chopped apples season to taste hot water to moisten Place in a baking dish, add a little water to keep from sticking and bake in a slow oven until pork is very well cooked. Belgian Hare a la Maryland 1 rabbit, cut in portions salt and pepper 1 cup flour

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