A Brown Fricassee

Ingredients

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

Instructions

1. Cut a breast of veal in pieces and fry them lightly.
2. Put them into a stewpan with a good beef gravy seasoned with white pepper, salt, a couple of sliced onions (previously browned in a little oil), and a piece of whole ginger.
3. Let it simmer very slowly for two hours, taking care to remove the scum or fat.
4. Have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs;
5. fry these for a few moments and put them in the saucepan with the veal.
6. Before serving, cut these balls in quarters, and render the gravy more savory by the addition of lemon juice and half a glass of white wine, or a table-spoonful of walnut liquor.
7. If the gravy is not sufficiently thick by long stewing, a little browned flour may be stirred in.