Minuten Fleisch

Minuten Fleisch

Ingredients:
2/3 cup claret wine
2 sprigs parsley

Directions:
Pound veal until one−fourth inch thick and cut in pieces for serving. Sprinkle with salt and
pepper, put in bakingpan, pour over wine, and let stand thirty minutes. Drain, dip in flour,
arrange in two buttered pans, and pour over remaining ingredients and wine which was
drained
from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour
over
sauce remaining in pan.
8
Loin of Veal à la Jardiniére
Wipe four pounds loin of veal, sprinkle with salt and pepper, and dredge with flour. Put
Chapter XIV − VEAL 267
The 1918 Fanny Farmer Cookbook
one−fourth cup butter in deep stewpan; when melted, add veal and brown entire surface of
meat,
watching carefully and turning often, that it may not burn. Add one cup hot water, cover
closely,
and cook slowly two hours, or until meat is tender, adding more water as needed, using in all
about three cups. Remove meat, thicken stock remaining in pan with flour diluted with
enough
cold water to pour easily. Surround the meat with two cups each boiled turnips and carrots,
cut
in half−inch cubes, and potatoes cut in balls. Serve gravy in a tureen.
9
Braised Shoulder of Veal
Bone, stuff, and sew in shape five pounds shoulder of veal; then cook same as Braised Beef,
adding with vegetables two sprigs thyme and one of marjoram.
10
English Meat Pie
Knuckle of veal
Blade of mace