A Simple Fricassée of Veal

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • lb. (¾ k.) veal fillet
  • 1 onion
  • 2

Method

Cut the meat into ½-inch (1-cm.) cubes, removing all skin and fat, then put them in a saucepan with the onion stuck with the clove, and the herbs and bay leaf, with salt and pepper and water just to cover.