Veal fricassée

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 156 (falt i det fri)

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1
See the basic recipe
The method is given in “Kogebog for skole og hjem”, page 165.
2
Set aside for Thursday
Cut off ½ kg of the raw meat for the Thursday dish.
3
Salt the rest
It is also wise to buy a somewhat larger piece and put about 1½ kg in the salting crock.

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