Home › Our Susan's Opinion of a Kitchen › Neck Piece or Shoulder of Veal

Neck Piece or Shoulder of Veal

Mrs. C. C. Stratton.

Put a piece of butter the size of an egg into a kettle ; put it on the stove; when it begins to fry, put in the veal, season it and let it fry until brown; then add water sufficient to cook it. When done take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone.