A Delicate Dish of Veal
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs breast of veal
3 tbsp butter or margerine
2 tbsp flour
3 cps water
1 onion, peeled
4 whole cloves
1 bay leaf
1 tbsp finely cut parsley
2 slices lemon
1/4 tsp powdered nutmeg
1 1/2 tsp salt
1/2 tsp pepper
1/4 cp white wine
1 - Cut veal into serving-size pieces
2 - Cream butter or margerine with flour.
3 - Add to veal and water in Dutch oven or heavy kettle.
4 - Add onion stuck with cloves.
5 - Add bay leaf, parsley, lemon slices, nutmeg, salt, pepper and wine.
6 - Cover pot.
7 - Cook slowly 1 1/2 to 2 hours or until meat is tender and mixture is thickened.
8 - Strain sauce from meat.
9 - Pour over veal again.
10 - Reheat.
11 - Serve with or without hot rice,
Makes 6 servings.
Veal is a favorite dish in Europe--a meat staple. Too often here
it is pale and tasteless. If you and veal are not yet en rapport, try
this recipe and change your mind.