Veal Stew or Fricassee

Ingredients

• two pounds of veal
• two small onions
• two teaspoonfuls of salt
• one saltspoonful of pepper
• four potatoes
• one tablespoonful of flour
• one cup of cream
• one tablespoonful of butter

Method

1. 1

   Cut veal into small pieces, cover with boiling water, skim, and add onions, salt, and pepper.

2. 2

   Simmer until tender.

3. 3

   Parboil potatoes, add to stew.

4. 4

   Mix flour with cold water, add to stew, and just before serving, add cream or butter.

5. 5

   Remove bones before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.

Veal Stew or Fricassee. The ends of the ribs^ the neck^ and the knuckle ma}" be utilized in a stew. Cut the meat — two pounds — in small pieces, and remove all the fine bones. Cover the meat with boiling water ; skim as it begins to boil ; add two small onions^ two teaspoonfuls of salt^ and one saltspoonful of pep- per. Simmer until thoroughlj^ tender. Cut four potatoes in halves ; soak in cold water, and parboil them five min- utes ; add them to the stew. Add one tablespoonful of flour wet in cold water, and more seasoning if desired ; and just before serving add one cup of cream ^ or if milk be used add one tablespoonful of butter. Remove the bones before serving. To make Veal Pot- Pie ?ididi dumplings^ as in Beef Stew. If intended for a fricassee^ fty the veal in salt pork fat before stewing, and omit the potatoes. Add one egg to the liquor just before serving, if you wish it richer. Veal Cutlets. {Joanna Sweeny.') One slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Pound and cut, or shape into pieces for serving. Sprinkle with salt and pepper, E-oll in flne crumbs^ then dip in beaten egg^ then in crumbs again. Fry several slices of salt pork^ and fry the cutlets brown in the pork fat. When brown, put the cutlets in a stewpan. Make a brown gravy with one tablespoonful of butter,, or the fat remaining in the pan if it be not The Boston Cook Booh 241 burned, and two heaping tahlespoonfuls of Jlour. Pour on gradually a cup and a half of stock or water. Season with Worcestershire sauce or lemon or horseradish or tomato. Pour the gravy over the cutlets, and simmer fortj^-five min- utes or till tender. Take them out on a platter, remove the fat from the gravy, add more seasoning if needed, and strain over the cutlets. Garnish with lemon and parsley, Calfs Liver, Braised. Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry one onion in salt pork fat. Put the liver and fried onion in a braising-pan ; add hot water or stock to half cover, one teaspoonful of salt^ one salt- spoonful of pepper^ and one tahlespoonfal of herbs. Cover, and cook in a moderate oven two hours, basting often. When read}^ to serve, straui the liquor, season with lemon juice^ and pour it over the liver. Calf's Hearty Braised. — Wash, remove the veins and arteries, and stuff with cracker crumbs^ seasoned with onion juice., salt, pepper, and herbs, and moistened with butter. Fig. 30. Calf's Heart. Lard with bacon or salt pork. Dredge with salt and flour. Fry one onion in salt pork fat or dripping ; brown the meat in the pork fat. Cook it as liver is cooked, by the preced- ing receipt. Calf's Head. Scrape and clean a calfs head. Take out the brains and tongue, and put them in cold water. Eemove all the dark membrane from the inside, and the gristle around the nose 16 242 The Boston Cook Booh, and e3^es. Soak two hours in lukewarm water to whiten it. Put the head, tongue, and heart on to boil in cold water, and skim carefully. Add one tahlespoonfal of herbs tied in a piece of strainer cloth, one tahlespoonful of salt^ ^nd 07ie saltspoonful of pepper

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