{"id":4368,"slug":"fricassee-of-veal","title":"Fricassee of veal","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Five pounds of shoulder and breast of veal","Water","One carrot","One onion","A bouquet garni","A little salt","Six ounces of butter","Three-quarters cup of flour","Three pints of veal broth","The yolks of three eggs","One cup of cream","Noodles, spaghetti, or other paste"],"ingredients_norm":["shoulder and breast of veal","water","carrot","onion","bouquet garni","little salt","butter","quarters cup of flour","veal broth","egg yolk","cream","noodles spaghetti or other paste"],"steps":["Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square.","Put on fire in cold water, bring to the boiling point, and then cool.","Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft.","Remove the vegetables and bouquet, and use the broth to make the fricassee sauce.","Put in casserole on stove, six ounces of butter.","When hot add three-quarters cup of flour, heat through.","Then add three pints of the veal broth, stir well and boil for ten minutes.","Then bind with the yolks of three eggs and a cup of cream.","Season and strain the sauce over the pieces of veal.","Allow to stand five minutes before serving.","Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w7:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4d7c65f0aa24961de9f27dc63bd05bce8eef06ea3a6d865404ee763247f363f8","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fricassee-of-veal"}