Name: Veal Stew
Cuisine: American
Ingredients: 2 or three pounds of veal into pieces three inches long and one thick; 2 quarts of water; 1 small piece of butter; 12 small irish potatoes; 1 batter made with two eggs; 2 spoonfuls of cream or milk; 1 little salt; 1 little thicker than for pancakes; 1 spoonful at a time; 1 deep dish

Original Recipe

Cut up two or three pounds of veal into pieces three inches long and one thick. Wash it, put it into your stewpan with two quarts of water, let it boil, skim it well, and when all the scum is removed, add pepper and salt to your taste, and a small piece of butter; pare and cut in halves twelve small Irish potatoes, put them into the stewpan; when it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes; drop this into the stew, a spoonful at a time, while it is boiling; when all is in, cover the pan closely so that no steam can escape; let it boil twenty minutes and serve in a deep dish.

skillet

Stewpan

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1

Cut up two or three pounds of veal into pieces three inches long and one thick.
2

Wash it, put it into your stewpan with two quarts of water, let it boil, skim it well, and when all the scum is removed, add pepper and salt to your taste, and a small piece of butter; pare and cut in halves twelve small Irish potatoes, put them into the stewpan; when it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes; drop this into the stew, a spoonful at a time, while it is boiling; when all is in, cover the pan closely so that no steam can escape; let it boil twenty minutes and serve in a deep dish.

Veal Stew

Original Recipe

Ingredients

Required Gear

Instructions