Veal Stew with Noodles

Ingredients

• Cut 3 lbs. of veal breast
• in pieces two inches square
• half a table-spoonful of salt
• one salt-spoonful of pepper
• a bouquet of three sprigs of parsley
• half a bay-leaf
• two cloves
• two large white onions
• one table-spoonful of fresh butter
• half a table-spoonful of flour
• the yolks of two raw eggs
• half a teaspoonful of vinegar
• Yz lb. of egg noodles

Method

1. 1

   Cut veal into pieces, wash and dry.

2. 2

   Cover with cold water in a saucepan, bring to boil and skim.

3. 3

   Season with salt, pepper, parsley, bay-leaf, cloves, and onions.

4. 4

   Cook for 45 minutes.

5. 5

   Mix butter and flour, add to stew, stir, then add beaten egg yolks and vinegar.

6. 6

   Do not cook further.

7. 7

   Prepare egg noodles in boiling salted water for 8 minutes, drain.

8. 8

   Serve veal in center of platter with noodles.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 451. The excerpt below is the record exactly as published.

Veal Stew with Noodles VEAL Vegetables Wash one quart of split pease ; put them in a saucepan with two quarts of cold water, salt, and one onion, and cook for two hours, covered ; pass through a sieve. Put in a hot bowl, add two table -spoonfuls of butter and half a teaspoonful of pepper. Veal Stew with Noodles.- — Cut 3 lbs. of veal breast in pieces two inches square, put them in a bowl with luke- warm water, rub, drain, and dry them with a clean towel. Cover the meat with cold water in a saucepan ; when at boiling-point skim carefully, sea- son with half a table-spoonful of salt, one salt-spoonful of pepper, a bouquet of three sprigs of parsley, half a bay- leaf, two cloves, two large white onions. Cover the saucepan, and cook forty -five minutes. Mix one table -spoonful of fresh butter with half a table-spoonful of flour, add it to the stew, stir well, remove the sauce- pan from the fire, add the yolks of two raw eggs, previously beaten with a lit- tle of the gravy, and half a teaspoon- ful of vinegar. Stir again, but do not cook. While the stew is cooking, pre- pare the egg noodles. Put in boiling salted water Yz lb. of egg noodles

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