Thursday, January 28, 2010

Savory Veal Stew in Rice Ring

This recipe is towards the end of the New Recipes for Good Eating, and I notice the directions are pretty abrupt. Maybe the writers were getting tired of Crisco. Also, there is no mention of what that red sauce in the apricot halves is...
Savory Veal Stew (in rice ring - who actually molds their rice in a ring?
2 lbs. veal
1/3 cup flour
2 tsp. salt (way too much for today!)
1/2 cup chopped onion
1/3 cup Crisco
2 cups water
1 cup 2" celery slices
6-8 whole carrots
1 tablespoon Worcestershire Sauce
Dip veal cubes in seasoned flour (???). Brown veal and onions in Crisco in heavy skillet or Dutch oven. When well browned, add water, cover and cook over low heat until veal is tender (about 40 minutes). Add celery, carrots and Worcestershire Sauce, and continue cooking until vegetables are tender (about 20 minutes). Serve in rice ring if desired (and you have tons of time to kill).
It's below 0 with wind chill here today. Anyone need a vintage cookbooks presentation somewhere tropical? The good thing about the cold is that I can store the petit fours, cinnamon cakes, and carrot cake samples out in the garage for my Crazy About Cakes talks in February. I have nine talks coming up, though some are on different topics. I seriously need a fridge out there. Maybe I'd sample less then, too. In other news, I've been trying to do Wii Fit every day...


Janice said...

These old leaflets always make the food look really unappetising with their odd colouring. And yes, life's too short to make rings of rice!

Amedy said...

this one looks so good wanna try it