| |
|
What You Need:
(To Serve: 2 - 4)
|
|
|
|
1 pound veal or beef or one small chicken small chicken
2 cups stock or water
1 teaspoon flour
6 large quinces
1 tablespoon sugar
½ cup butter or lard
Salt and pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the meat into small pieces, fry them in the fat until rich brown, add good teaspoon flour, let it brown, add stock and seasonings and simmer.
|
2. Peel and quarter the quinces, dry them and fry them in fat in another pan.
|
3. When the meat is nearly cooked, add the quinces.
|
4. Let them simmer until tender but do not overcook.
|
|
|
|
|
