Veal Stew
- 2-3 lbs veal, cut up
- Pepper
- Salt
- Butter
- 12 small potatoes, pared & cut in halves
- For the batter:
- 2 eggs
- 2 spoonfuls of cream or milk
- Salt
- Flour
Cut up the veal into pieces 3 inches long and 1 inch thick. Wash it. Put in the stewpan with 2 quarts water. Let it boil. Skim it well. When all the scum is removed, add pepper and salt to taste and a small piece of butter.
Add the pared potato halves into the stewpan. When it boils, have the batter ready.
To make the batter, mix all of the ingredients for the batter together. Add enough flour to make the batter a little thicker than for pancakes. Drop this into the stew, a spoonful at a time, while it is boiling. When all is in, cover the pan closely so no steam can escape. Let it boil for 20 minutes (be patient, you rascal).
Serve in a deep dish.
Add the pared potato halves into the stewpan. When it boils, have the batter ready.
To make the batter, mix all of the ingredients for the batter together. Add enough flour to make the batter a little thicker than for pancakes. Drop this into the stew, a spoonful at a time, while it is boiling. When all is in, cover the pan closely so no steam can escape. Let it boil for 20 minutes (be patient, you rascal).
Serve in a deep dish.
Submitted by Jul 13, 2009
15 min 20 min 35 min
15 min 20 min 35 min