Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices.
No. 16—VEAL FRICASSEE.
Quantity for 6 Persons.
- 2½ lbs. breast of veal (brisket)
- 2 qts. of water
- ¼ onion
- 4 pepper-corns
- 2 cloves
- ½ bay-leaf
- Salt
Gravy.
- 3 tbsps. of butter
- 2 tbsps. of flour and bouillon
- 2 yolks of eggs
- 1 wineglassful of white wine
Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for ½ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to ¾ of a quart so it is very strong. It requires 1 hour to cook the meat done.
The Gravy.
Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice.
No. 17—VEAL GULASH.