Just before serving add one fourth cup cream, or two tablespoons butter.
Serve veal in center of hot platter and surround with hot sauce. Garnish with parsley.
Dumplings may be served with this fricassee, in which case it is ordinarily called a stew.
Veal Cutlets
Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one hour. Drain; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stewpan; cool; sprinkle with salt and pepper, dredge with flour, dip in egg and crumbs, and sauté in pork fat or fry in deep fat.
Serve on hot platter with [Brown Sauce], [Tomato Sauce], or [Mushroom Sauce].
Loin of Veal à la Jardinière
- a 6-pound loin of veal
1 cup salt pork cubes
1 cup potatoes
1 cup carrots
2 cups green peas
1 cauliflower
1 cup onion
4 tablespoons butter
4 tablespoons flour
salt, pepper and lemon juice
Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.