Spring-Stew of Veal

¾ to 1 hour


  • Veal 2 lbs.
  • cucumbers, 2
  • lettuce, 1
  • green gooseberries, 24
  • water or broth, ½ pint or more


Cut two pound of veal, free from fat, into small half-inch thick cutlets; flour them well, and fry them in batter with two small cucumbers sliced, sprinkled with pepper, and floured, one moderate sized lettuce, and twenty-four green gooseberries cut open lengthwise and seeded. When the whole is nicely browned, lift it into a thick saucepan, and pour gradually into the pan half a pint, or rather more, of boiling water, broth, or gravy. Add as much salt and pepper as it requires. Give it a minute’s simmer, and pour it over the meat, shaking it well round the pan as this is done. Let the veal stew gently from three quarters of an hour to an hour. A bunch of green onions cut small may be added to the other vegetables if liked; and the veal will eat better, if slightly seasoned with salt and pepper before it is floured; a portion of fat can be left on it if preferred.