Recipe Details

Summary

Name: Dutch Veal Stew.

Category: International

Season 3 pounds of veal with salt, pepper and lemon−juice. Put a few slices of bacon in a stew−pan; when

hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme

and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed

with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.