Old Dominion Veal Fricassee With Brown Sauce

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Recipe by mollypaul

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

Ingredients Nutrition

  • 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)

  • 2 tablespoons butter
  • 1 small onion, peeled and chopped
  • 2 12 tablespoons flour
  • 12 teaspoon salt
  • 14 teaspoon pepper


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

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