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STEWED VEAL

(Meats) - (The International Jewish Cook Book)







Prepare as above, but do not have the meat cut in small pieces. If
desired one-half teaspoon of caraway seed may be used instead of the
parsley. Mashed potatoes and green peas or stewed tomatoes are usually
served with veal.
Any of the flour or potato dumplings are excellent served with stewed or
fricasseed veal.
FRICASSEED VEAL WITH CAULIFLOWER
Use the breast or shoulder for this purpose, the former being
preferable, and cut it up into pieces, not too small. Sprinkle each
piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
and add to this a little water, and stew two hours, closely covered.
When done mix a teaspoon of flour and a little water and add to the
veal. Chop up a few sprigs of parsley, add it and boil up once and
serve. Place the cauliflower around the platter in which you serve the
veal. Boil the cauliflower in salt and water, closely covered.

Other Recipes


Swedish Stewed Veal.

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
slices. Remove the skin from one side of the slices. Chop 2 onions;
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
paste. Lay the paste on the fish and put back the skin. Boil the fish
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
tablespoonful of rich cream. Serve cold.

Other Recipes


Stewed Veal

(Stracotto di vitella)



The stock from this dish may very well be used to season macaroni or

boiled rice. Care must be taken, however, not to draw away all the

juice of the meat in order to have a sauce too rich at the expense of

the principal dish.



Place in a saucepan one pound of veal or more, bone included, a piece of

butter or some olive oil (or the two together) half a medium sized

onion, one small carrot, two celery stalks cut in small pieces. Season

with salt and pepper. Put it on a low fire, turn the meat over often and

when browned add a pinch of flour and some tomato paste, bringing it to

full cooking with water poured little by little. The flour is used to

keep the sauce together and give it color, but care must be taken not to

burn it, because in that case the sauce would have an unpleasant taste

and a black, instead of a reddish color. The addition of dried

mushrooms, previously softened in the water and slightly boiled in the

sauce will add greatly to its taste.



As has been said the sauce can well be used to season spaghetti or

risotto. The stewed veal can be served with some vegetable.









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