Old Dominion Veal Fricassee With Brown Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947 Ingredients:
2 lbs veal loin |
1 onion, peeled and sliced |
2 stalks celery, chopped |
1 carrot, peeled and sliced into coins |
salt and pepper, to taste |
flour |
2 tablespoons butter |
2 tablespoons butter |
1 small onion, peeled and chopped |
2 1/2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut the meat into one-inch cubes; place in a stockpot and add vegetables.
2. Cover with boiling water and simmer until meat is tender, about 30 minutes.
3. Melt butter in a large skillet.
4. Remove meat from stockpot; season with salt and pepper, dredge with flour and brown in butter.
5. To make brown sauce, melt the butter and add onion; cook until onion is browned.
6. Blend in flour, and continue to brown until flour reaches desired color.
7. Add stock gradually; add seasoning and boil for 3 minutes, stirring constantly until thickened.
8. If onion is not desired, strain the gravy before serving.
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