The cheaper cuts of VEAL can be used to advantage for making VEAL stew. Such a dish is prepared in the same way as beef stew, which is explained in Meat, Part 1, except that VEAL is substituted for the beef. Vegetables of any desired kind may be used in VEAL stew, and the stewed or boiled dumplings mentioned in the beef-stew recipe may or may not be used. As the vegetables and the dumplings, provided dumplings are used, increase the quantity of meat-flavored food, only small portions of the meat need be served.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)