Fruit and meat usually go well together and this recipe of veal with apples is no exception. It is very light and refreshing and makes an excellent supper served with petits pois and boiled new potatoes.
4 large tart apples, peeled, cored and thickly sliced
8 fl. oz. water
1 oz. butter
1 oz. flour
1 pint vegetable stock -<-.-?-/-r-C-if – –
1 tablespoon sugar
1 teaspoons salt
5 teaspoon black pepper
1 teaspoon dried sage
1 lb. lean cooked veal, cut into
Place the apple slices in a large saucepan and pour over the water. Set the pan over high heat and bring the water to the boil. Reduce the heat to low, cover the pan and simmer for 20 minutes or until the fruit has reduced to a pulp.
Meanwhile, in a medium-sized sauce-pan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to form a smooth paste. Gradually add the stock, stirring constantly and being careful to avoid lumps. Return the pan to the heat. Cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the sugar, salt, pepper and sage. Remove the pan from the heat.
When the apples are cooked, pour the sauce into the apples and stir thoroughly. Add the meat to the sauce and cook, stirring frequently, for a further 10 to 15 minutes or until the meat is thoroughly reheated.
Remove the pan from the heat. Trans-fer the mixture to a warmed serving dish and serve at once.