Lizzie Black Kander
Rate this recipe
By Lizzie Black Kander
Cut in pieces, 2 lbs. of veal from loin. Cook slowly in boiling water to cover. Add 1 small onion, 2 stalks celery and 6 slices carrot Remove the meat. Season with salt and pepper, dredge with flour and brown in butter. Serve with Brown Sauce.
© 1903 All rights reserved. Published by Echo Point.