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Title: Veal in Sour Cream
Categories: Meat Main
Yield: 6 Servings
| US MEASUREMENTS | ||
| 2 | lb | Veal cutlets; cubed |
| Butter to brown | ||
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1 | c | Sour cream |
| 1/2 | lb | Fresh mushrooms |
| 1 | tb | Onion; minced |
| UK MEASUREMENTS | ||
| 1 | kg | Veal cutlets; cubed |
| Butter to brown | ||
| 15 | g | Flour |
| 3 | g | Salt |
| 250 | ml | Sour cream |
| 225 | g | Fresh mushrooms |
| 15 | g | Onion; minced |
Brown veal in butter and place in a casserole. Cover tightly. Add three tablespoons [45 ml] water to frying pan. Blend in flour and stir until smooth. Slowly add sour cream, stirring constantly. When thick, add seasonings and mushrooms which have been fried gently in butter. Pour over veal and bake in very slow oven one hour.
Mrs. Jerome Rousseau, Out of Vermont Kitchens, 1939 MM format and UK equivalents by Dave Sacerdote
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