New Orleans Veal with Oysters

Josephine Nicaud

Make a brown with a spoonful of nice fresh butter, or lard. Chop a pound of nice, tender young veal. Flavor with salt and pepper. Put it in the frying-pan. Add a little flour. Let it come to a good color. Add a cupful of oyster water, and some well chopped parsley. Let it cook for half an hour over a slow fire. Add your oysters and let them cook five minutes. Never allow your parsley to fry. This makes a delicious stuffing for chickens and ducks by adding a little stale bread. It may be used also for small pâtés, or simply serve on pieces of toast.

From page 33 of the 1904 edition.

Original page from the book