Veal Fricassee Recipe

Instructions

1. Cut from the leg as many rather thin slices as are needed, or use any small pieces of the clear meat from other parts and cut them in nice slices.
2. Have slices of salt pork fried until crisp, or 2 tablespoons of beef drippings.
3. Put the slices of veal in the hot fat, not as many at a time as to prevent browning on all sides.
4. Keep turning the slices as fast as they brown on the outside.
5. A few thin slices of onion fried with the meat are an improvement.
6. Take out the veal, and while the fat is still hot stir into it a tablespoon of flour, stirring until very smooth and of a rich brown color.
7. Add a pint of boiling water, season with salt and pepper, a blade of mace, and a few drops of kitchen bouquet.
8. Lay the slices of veal in this gravy and simmer twenty minutes, or until quite tender, and serve.
9. Boiled rice, macaroni, or spaghetti are good to serve with veal cooked in this way.
10. It may be served around a mound of well-seasoned boiled macaroni.

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