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Dutch Veal Stew

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Season 3 pounds of veal with salt, pepper and lemon-juice.
  2. Put a few slices of bacon in a stew-pan;
  3. when hot, add the veal.
  4. Cover and let brown a few minutes;
  5. then add 2 carrots and 1 onion sliced thin, some thyme and mace;
  6. pour over 1 cup of hot water.
  7. Cover and let cook slowly until tender.
  8. Thicken with flour mixed with 1/2 cup of milk.
  9. Add chopped parsley;
  10. season to taste and serve with baked potatoes.