 | Eliza Acton - 1845 - 646 pages
...shake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal, light brown,...two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more... | |
 | Sarah Josepha Buell Hale - Canning and preserving - 1852 - 504 pages
...flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal light-brown, pour gradually in veal broth, gravy, or boiling water...carrots, a small onion, or more when the flavor is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more ; then turn... | |
 | Sarah Josepha Hale - 1854 - 448 pages
...shake it over a moderate fire, until it begins to brown ; flour the veal well all over, lay it into the saucepan^ and when it is of a fine, equal light brown,...two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more;... | |
 | Eliza Acton - Cooking - 1858 - 428 pages
...flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal light-brown, pour gradually in veal broth, gravy, or boiling water...two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more;... | |
 | Sarah Josepha Hale - 1860 - 462 pages
...shake it over a moderate fire, until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal light brown,...two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more;... | |
 | Eliza Acton - Cooking - 1860 - 718 pages
...a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saueepan, and when it is of a fine, equal, light brown, pour...boiling water to nearly half its depth ; add a little sauee, one or two slieed earrots, a small onion, or more when the flavour is mueh liked, and a buneh... | |
 | Jane Cunningham Croly - Cooking, American - 1866 - 366 pages
...the veal well all over, lay it into the saucepan, and when it is of a light brown, pour in gradually veal broth, gravy, or boiling water, to nearly half...one or two sliced carrots, a small onion or more, and a bunch of parsley ; stew the veal very gently for an hour or more ; then turn and let it stew... | |
 | Mrs George W M Reynolds - Cooking - 1871 - 484 pages
...shake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan and when it is of a fine, equal: light brown,...two sliced carrots, a small onion, or more, when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more... | |
 | Henry Southgate - Cookbooks - 1875 - 604 pages
...shake it over a moderate fire until it begins to brown ; flour the veal well all over, lay it into the saucepan, and when it is of a fine, equal, light brown,...water to nearly half its depth ; add a little salt, 1 or 2 sliced carrots, a small onion or more ; when the flavour is much liked, add a bunch of parsley.... | |
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OF VEAL. Take part of a loin of veal, the chump end will do ; put into a large, thick, well-tinned iron saucepan, or into a stewpan, about a couple of ounces of butter, and shake it over a moderate fire until it begins to brown ; flour the veal well all... 