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    You are in: Home / Recipes / Old Dominion Veal Fricassee With Brown Sauce Recipe
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    Old Dominion Veal Fricassee With Brown Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Molly53's Note:

    From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs veal loin
    • 1 onion, peeled and sliced
    • 2 stalks celery, chopped
    • 1 carrot, peeled and sliced into coins
    • salt and pepper, to taste
    • flour
    • 2 tablespoons butter

    Brown sauce (use 1 cup reserved veal broth)

    Directions:

    1. 1
      Cut the meat into one-inch cubes; place in a stockpot and add vegetables.
    2. 2
      Cover with boiling water and simmer until meat is tender, about 30 minutes.
    3. 3
      Melt butter in a large skillet.
    4. 4
      Remove meat from stockpot; season with salt and pepper, dredge with flour and brown in butter.
    5. 5
      To make brown sauce, melt the butter and add onion; cook until onion is browned.
    6. 6
      Blend in flour, and continue to brown until flour reaches desired color.
    7. 7
      Add stock gradually; add seasoning and boil for 3 minutes, stirring constantly until thickened.
    8. 8
      If onion is not desired, strain the gravy before serving.

    Ratings & Reviews:

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    Nutritional Facts for Old Dominion Veal Fricassee With Brown Sauce

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.2
     
    Calories from Fat 194
    56%
    Total Fat 21.6 g
    33%
    Saturated Fat 10.7 g
    53%
    Cholesterol 139.9 mg
    46%
    Sodium 395.6 mg
    16%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.0 g
    8%
    Protein 29.4 g
    58%

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