Veal with Onions
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Belgium.
Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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.
Credit
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
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.
Method
- Take a lump of butter the size of an egg, and let it color in a saucepan.
- Slice some onions and fry them in another pan.
- When fried, add them to the butter with some sliced carrots, a few small onions, and your pieces of veal, salt, and pepper.
- Add a small quantity of water, and close the lid on the saucepan.
- When the meat is tender, you can thicken the sauce with a little flour.
- This is a good way to use veal that is hard, or parts that are not the best cuts.
Plating
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