Meridon Veal With Paprika
|Veal shoulder/Veal sweetbreads||1 3⁄4 Pound|
|Champignon mushrooms||5 Ounce|
|Onions||4 1⁄2 Ounce|
|Sour cream||1 Cup (16 tbs) (About 2 Gill)|
|Shelled green peas||7 Ounce|
Cut up veal into small cubes.
Fry the finely chopped onion golden yellow in half of the lard; mix in the paprika and the meat, salt, add a little stock or water and stew it undercover.
Quarter the trimmed and washed mushrooms and fry them in a saucepan in lard.
Salt, and put aside.
Cook the cleaned carrots and green peas separately in salt water, strain, add some melted butter and keep them warm.
Slice the cored and washed green paprikas across.
Halve the washed tomatoes, squeeze, remove seeds, dice, and add to the veal after it has boiled for three quarters of an hour.
Wash and drain the rice and heat it in 2 oz. lard.
Add about 4 gills of stock or hot water, salt, cover and let it stew slowly.
When the veal is beginning to get tender, add the mushrooms and the sour cream.
When the meat is done, pour the gravy from it into a small pan.
Add the carrots and green peas to the meat.
Break the egg, beat well and mix it with the rice.
Grease a suitable tin, line it with the rice with the help of a spoon, leaving a bit of rice for the top.
Pour the hot ragout into the cavity, cover it with the rice and put it into a hot oven for a few mins.
Turn it out on a large, hot dish and pour the gravy around.