Veal Stew

Ingredients

• Cut four pounds of veal
• peel twelve large potatoes
• a little salt
• a very little pepper
• butter the size of an egg
• two tablespoonfuls of flour

Method

1. 1

   Cut veal into strips, layer in a pot with potatoes, seasoning, and salt pork.

2. 2

   Cover with water, heat for 15 minutes, then simmer for 1 hour.

3. 3

   Add butter and flour mixture 10 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 23. The excerpt below is the record exactly as published.

VEAL STEW. Cut four pounds of veal into strips three inches" long and an inch thick, peel twelve large potatoes, cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes; then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole, and cover it as close as possible; heat it fifteen minutes and simmer it an hour. Ten minutes before taking up, put in butter the size of an egg, stir in a thin batter made of two tablespoonfuls of flour

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