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What You Need:
(Serving Size: 4)
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2 pounds boneless veal shoulder, trimmed of excess fat and cut into 1-inch cubes
3 cups chicken stock, fresh or canned
3 cups cold water
2 teaspoons salt
Freshly ground black pepper
3 medium-sized carrots, scraped and cut into ½-inch dice (about 2 cups)
3 medium-sized celery stalks, trimmed of all leaves and cut into ½-inch dice (about 2 cups)
2 medium-sized boiling potatoes, peeled and cut into ½-inch dice (about 2 cups)
2 tablespoons freshly grated horseradish, or substitute 4 ounces prepared white horseradish, squeezed dry in a towel
2 teaspoons white distilled vinegar
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, combine the veal, chicken stock, water, salt and a few grin dings of pepper.
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2. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface.
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3. Reduce the heat to low, partially cover the casserole, and simmer for 30 minutes.
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4. Stir in the carrots, celery and potatoes, and simmer partially covered for about 20 minutes longer, or until the meat is tender and the vegetables are soft but still intact.
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5. Stir in the horseradish and vinegar, and taste for seasoning; if you have used prepared horseradish, add more vinegar to taste if you want.
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6. Serve at once, directly from the casserole or from a heated bowl.
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