Veal Stew

Ingredients

• 2 Ib. of veal
• 2 small onions
• 2 ts. salt
• 1 ssp. pepper
• 4 small potatoes
• 2 tb. flour
• 1 c. cream or milk

Method

1. 1

   Cut veal into small pieces, remove fine bone.

2. 2

   Cover meat with boiling water, skim as it begins to boil.

3. 3

   Add onions, salt, and pepper.

4. 4

   Simmer till tender, about 3 hours.

5. 5

   Cut potatoes in halves, parboil for 5 min, add to stew.

6. 6

   Thicken with flour wet in cold water, add cream or milk, and more seasoning if necessary.

7. 7

   Dumplings may be added.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 38. The excerpt below is the record exactly as published.

Veal Stew The breast, neck, and knuckle of veal may be used for stew. Cut 2 Ib. of veal in small pieces, remove all fine bone. Cover meat with boiling water, skim as it begins to boil. Add 2 small onions, 2 ts. salt, 1 ssp. pepper. Simmer till tender, about 3 hours. Cut 4 small potatoes in halves, parboil them 5 m., add to the stew. Thicken with 2 tb. flour wet in cold water, add 1 c. cream or milk

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