Old Dominion Veal Fricassee With Brown Sauce

Total Time
1hr
Prep 15 mins
Cook 45 mins

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

Directions

  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.