Knuckle of Veal, to ragoût (No. 522)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
For the ragoût
Substitutions/Flavorings
Instructions (15)
  1. Cut a knuckle of veal into slices about half an inch thick.
  2. Pepper, salt, and flour the veal slices.
  3. Fry the veal slices until a light brown.
  4. Put the trimmings into a stew-pan with the bone broke in several places.
  5. Add an onion sliced, a head of celery, a bunch of sweet herbs, and two blades of bruised mace.
  6. Pour in warm water enough to cover the ingredients about an inch.
  7. Cover the pot close and let it stew very gently for a couple of hours.
  8. Strain the liquid.
  9. Thicken the strained liquid with flour and butter.
  10. Add a spoonful of catchup, a glass of wine, and the juice of half a lemon.
  11. Bring the sauce to a boil.
  12. Strain the sauce into a clean stew-pan.
  13. Add the fried veal meat to the sauce.
  14. Heat the meat in the sauce.
  15. Serve up.
Original Text
Knuckle of Veal, to ragoût.—(No. 522.) Cut a knuckle of veal into slices about half an inch thick; pepper, salt, and flour them; fry them a light brown; put the trimmings into a stew-pan, with the bone broke in several places; an onion sliced, a head of celery, a bunch of sweet herbs, and two blades of bruised mace: pour in warm water enough to cover them about an inch; cover the pot close, and let it stew very gently for a couple of hours; strain it, and then thicken it with flour and butter; put in a spoonful of catchup, a glass of wine, and juice of half a lemon; give it a boil up, and strain into a clean stew-pan; put in the meat, make it hot, and serve up. Obs.—If celery is not to be had, use a carrot instead or flavour it with celery-seed, or No. 409.
Notes
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