Another preparation of veal fricassee

(Recipe #66, page 91)

Sweat a minced onion in plenty of butter until soft and transparent, stew small pieces of veal and some flour with the onion for a it, add boiling water until the meat is half covered, along with salt, peppercorns, allspice, 1–2 bay leaves, and a little diced mustard pickle (or substitute a few lemon slices), not enough to turn the fricassee sour. Cook until the meat is tender but not too soft.

Translated by David Green.


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