A Brown Fricassee

Ingredients

• 1 breast veal
• beef gravy
• white pepper
• salt
• 2 onions
• 1 piece whole ginger
• 3 eggs
• forcemeat
• lemon juice
• 0.5 glass white wine
• 1 tablespoon walnut liquor
• browned flour

Instructions

1. Cut the breast of veal into pieces and fry them lightly. Transfer to a stewpan with good beef gravy seasoned with white pepper and salt. Add the sliced onions (which should have been browned in a little oil beforehand) and a piece of whole ginger.
2. Let the mixture simmer very slowly for two hours, taking care to remove any scum or fat that rises to the surface.
3. While the veal is cooking, prepare the forcemeat and spread it about an inch thick over three cold hard boiled eggs. Fry these balls for a few moments, then add them to the saucepan with the veal.
4. Before serving, cut the forcemeat balls into quarters. Render the gravy more savory by adding lemon juice and half a glass of white wine (or a tablespoon of walnut liquor if preferred). If the gravy is not sufficiently thick after long stewing, stir in a little browned flour.