Weekend Cooking: Brown Fricassee

Cut a breast of veal in pieces, fry them lightly and 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, let it simmer very slowly for two hours taking care to remove the scum or fat, have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs, fry these for a few moments and put them in the saucepan with the veal; before serving, these balls should be cut in quarters, and the gravy rendered more savory by the addition of lemon juice and half a glass of white wine, or a table-spoonful of walnut liquor, if the gravy is not sufficiently thick by long stewing, a little browned flour may be stirred in.

From: The Jewish Manual by Lady Judith Cohen Montefiore (1846 Londobn)