Veal Stew

Ingredients

• Cut up about 3 lbs. of breast of veal
• fry a light brown in a pan with 3 spoonfuls of butter
• sprinkle 2 spoonfuls of flour over the meat
• add a pt. of water
• Add a bunch of parsley chopped fine
• 2 car- rots also cut very fine
• a pint of cooked green peas

Method

1. 1

   Cut veal, fry until brown, drain butter, sprinkle flour, mix and fry longer.

2. 2

   Add water, boil, remove meat, strain sauce over it.

3. 3

   Add parsley, carrots, and peas; boil again and serve.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 32. The excerpt below is the record exactly as published.

Veal Stew. Cut up about 3 lbs. of breast of veal and fry a light brown in a pan with 3 spoonfuls 118 September* of butter ; drain off most of the butter ; sprinkle 2 spoonfuls of flour over the meat ; mix it well and fry a little longer ; add a pt. of water and let it boil ; then with a fork take out the pieces of meat and put them in an- other pan and strain the sauce over it. Add a bunch of parsley chopped fine and 2 car- rots also cut very fine, a pint of cooked green peas

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