Veal Stew

Ingredients

• two or three pounds of veal
• two quarts of water
• pepper to your taste
• salt to your taste
• a small piece of butter
• twelve small Irish potatoes
• two eggs
• two spoonfuls of cream or milk
• a little salt
• flour enough to make it a little thicker than for pancakes

Method

1. 1

   Cut veal into pieces, wash, and boil in water.

2. 2

   Skim off scum, add seasoning, and potatoes.

3. 3

   Prepare batter with eggs, cream, salt, and flour.

4. 4

   Drop batter into boiling stew, cover, and boil for twenty minutes.

5. 5

   Serve in a deep dish.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 80. The excerpt below is the record exactly as published.

VEAL STEW. Cut up two or three pounds of veal into pieces three inches long and one thick. Wash it, put it into your stewpan with two quarts of water, let it boil, skim it well, and when all the scum is removed, add pepper and salt to your taste, and a small piece of butter ; pare and cut in halves twelve small Irish potatoes, put them into the stewpan ; when it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes

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