Recipes > Meat > Veal > Jewish Veal Stew

Jewish Veal Stew

Ingredients

• 3 pounds of veal
• 2 cups of vinegar
• 1/2 cup of raisins
• cloves
• cinnamon
• 1 tablespoonful of horseradish
• buttered bread-crumbs
• salt
• pepper

Instructions

Cook veal; when nearly done, add vinegar, raisins, a pinch of cloves and cinnamon and horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice.

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Source

365 Foreign Dishes (1908).