| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Beef/veal, Casseroles, Hungary |
6 |
Servings |
INGREDIENTS
| 4 |
|
Onions |
| 2 |
lb |
Veal |
|
|
Bacon fat |
| 1 1/2 |
pt |
Brown stock |
|
|
Pepper |
| 1 |
pt |
Potato balls |
| 12 |
sm |
Onions |
| 1 |
c |
Carrots; sticks |
| 1 |
c |
Turnips; sliced |
INSTRUCTIONS
Slice onion and cut veal into cubes. Cook together in bacon fat, until
brown. Transfer to casserole, pour over brown stock and season with pepper
and paprika. Place in oven at 350F. Add fat to frying pan, brown potato
balls, small onions, carrot sticks, and turnip slices. Add vegetables and
salt to casserole when partly cooked. Finish cooking two hours. If broth is
too thin, thicken slightly with browned flour rubbed smooth in water.
"American Womans Cook Book" 1939, p. 705
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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