Fricassee of Veal With Noodles

3 cups chicken broth
1 onion, studded with cloves
2 sprigs parsley
1 teaspoon salt
3 peppercorns
1 bay leaf
1 carrot peeled and chopped
1/4 cup butter or margarine
1/4 cup salad oil
3 pounds veal shoulder in 2-inch cubes
5 tablespoons flour
6 carrots peeled and sliced
12 whole pearl onions peeled and sliced
1 8-oz package wide noodles
3/4 pound sliced mushrooms
1 cup water or chicken broth


In a saucepan, combine 3 cups chicken broth, onion, parsley, salt, peppercorns, bay leaf and chopped carrot. Heat to the boiling point. In a heavy kettle, heat the butter and salad oil. Roll veal cubes in three tablespoons of flour and brown on all sides in the kettle, about ten minutes.

Add hot broth to meat. Cover and simmer until meat is almost tender, about two hours. Remove meat to a platter. Strain broth and return to kettle. Add the veal, sliced carrots and pearl onions. Cover and simmer until vegetables are tender, about twenty minutes.

Add the noodles, one cup of water, and mushrooms. Cover and cook until noodles are tender. With a slotted spoon, remove solids to a heated platter. Combine 2 tablespoons flour with a quarter-cup water and stir into broth. Cook until thickened. Pour over food on platter. Serves six or more.

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