Veal Fricassee

How to make it

1. 1

   The meat, shoulder or breast, is washed, cracked, and set over the heat in boiling, salted water, just enough to cover the meat.

2. 2

   Take it up when it is tender, after about 2 hours, or when the meat loosens from the bones. Strain the stock, and cut the meat into suitable pieces.

3. 3

   Melt the butter, stir in the flour, thin little by little with ½—¾ l of the strained, skimmed stock, simmer for 5 min.; put the pieces of meat into the sauce and bring to a boil, add finely chopped parsley.

4. 4

   The sauce can be made either with curry or with root vegetables, carrots and white roots, which are cooked with the meat or separately. Of curry, take ½ teaspoon, stirred into the butter and flour.

5. 5

   Boiled rice should then be served with it; it can be molded in egg cups, turned out, and served around the dish.