Browned Veal and Mushroom Fricassee
1 lb of veal, free of bone
1 tsp salt
1/4 tsp pepper
2 tbsp flour
1/2 lb mushrooms
1/2 tsp sugar
1 tbsp savory drippings
2/3 cp top-cream or undiluted evaporated cream
1 - Order the veal cut in inch cubes; dust with salt and pepper, and roll in flour.
2 - Peel the caps and stems of the mushrooms; and cut in thin slices.
3 - Caramelize the sugar by heating it in a heavy frying pan until liquified.
4 - Add the drippings and put in the veal and mushrooms.
5 - Fry until the meat is well browned. Add enough boiling water to almost submerge the meat.
6 - Cover and cook slowly for 30 minutes, or until the meat is tender.
7 - Add the top-cream; and serve with paprika noodles.