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Veal Stew With Turnips

French.Recipes's picture
Ingredients
  Veal breast/Pie veal 1 Pound
  Butter/Fat 3 Tablespoon
  Flour 2 Tablespoon
  Onion 1 Large, stuck with cloves
  Mixed herbs 1 Bunch (100 gm)
  Turnips 1 Pound
Directions

Put 1 lb.
of chopped breast of veal, with the fat, into a pan and brown lightly.
Add the flour and brown that; moisten with equal quantities of white wine and stock; add the onion, the bunch of mixed herbs and pepper.
Cook for 1 hour on a moderate heat.
Cut the turnips in small pieces, shaped like olives if you have a special vegetable cutter, and boil them for 15 minutes; drain.
Fry till golden in butter or fat in a frying-pan before adding them to the stew, where they should cook for another hour on a gentle heat.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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