Veal fricassee with potato wedges. Meat. 400 g diced veal (lump or shoulder) ½ l water. a little coarse salt. 1 bay leaf. Potato wedges. 1 kg small potatoes. 1 tablespoon oil. a little coarse salt and a little pepper. Vegetable sauce. 4 carrots. 3 leeks. 1½ tbsp oil. 2 tbsp wheat flour. 250 g fine frozen peas. 1 bunch parsley. Meat. Cut the meat into cubes approx. 2 × 2 cm. Bring a pot of ½ liters of water to a boil. Put the meat in the boiling water. Bring to the boil, and froth away the impurities with a spoon. Add a little coarse salt and the bay leaf. Cook the meat approx. 1 hour on low heat under a lid before adding the vegetables. Meanwhile, you can make the potatoes and prepare the vegetables.Potato wedges. Scrub the potatoes and cut them in half. Turn them in oil with a little coarse salt and pepper. Place them in a greased, ovenproof dish and fry them in the oven at 200 degrees approx. 50 minutes.Vegetable Sauce. Peel the carrots and clean the leeks. Cut the vegetables into smaller pieces and cook them together with the meat for the last 10 minutes of the cooking time. Remove the pan from the heat. Heat oil in a small saucepan. Stir in the flour and gradually dilute with approx. 3 dl of the meat broth, until it thickens into a sauce. Boil the sauce for 4-5 minutes while stirring. Pour the sauce into the pan with the meat and vegetables. Put the peas in and cook the dish briefly through. Taste the sauce and add if necessary. a little salt and pepper. Rinse and chop the parsley. Serve the veal fricassee with potatoes. For the adults, you can serve chopped parsley as an accompaniment. See also encyclopedia page 102 regarding. green sprinkle.