625 | Veal Stew à la Provençale.
—Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten minutes, stirring occasionally; add two tablespoonfuls of flour, stir again, and moisten with one quart of white broth (No. 99). Season with a heaped tablespoonful of salt and a teaspoonful of pepper, and add six minced mushrooms, three crushed cloves of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve on a hot dish, sprinkling a little chopped parsley over it.