Fricassee of Veal
- The breast or shoulder of veal
- salt and pepper to taste
The breast or shoulder of veal cut into pieces are the best for fricassee. Wash the veal and put on in cold water, let it come to a boil, take out the meat, wash again and put in fresh water once more, and let stew until done; mix a cupful of flour with half a cup of butter, dissolve this in the pan of veal, season with pepper and salt, and serve like a rascal with a smile on your face.
Submitted by Sep 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min