Breast of Veal Ragoût (No. 517)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (35)
Alternative method
Optional additions
Instructions (12)
  1. Take off the under bone, and cut the breast in half lengthways; divide it into pieces, about four inches long, by two inches wide, i. e. in handsome pieces, not too large to help at once.
  2. Put about two ounces of butter into a frying-pan, and fry the veal till it is a light brown.
  3. Then put it into a stew-pan with veal broth, or as much boiling water as will cover it, a bundle of sweet marjoram, common or lemon-thyme, and parsley, with four cloves, or a couple of blades of pounded mace, three young onions, or one old one, a roll of lemon-peel, a dozen corns of allspice bruised, and a tea-spoonful of salt.
  4. Cover it close, and let it all simmer very gently till the veal is tender, i. e. for about an hour and a half, if it is very thick, two hours.
  5. Then strain off as much (about a quart) of the gravy, as you think you will want, into a basin; set the stew-pan, with the meat, &c. in it by the fire to keep hot.
  6. To thicken the gravy you have taken out, put an ounce and a half of butter into a clean stew-pan; when it is melted, stir in as much flour as it will take; add the gravy by degrees; season it with salt; let it boil ten minutes; skim it well, and season it with two table-spoonfuls of white wine, one of mushroom catchup, and same of lemon-juice; give it a boil up, and it is ready.
  7. Now put the veal into a ragoût dish, and strain the gravy through a fine sieve to it.
Alternative method
  1. Put the veal into a stew-pan, with two ounces of butter and two whole onions (such as weigh about two ounces each); put it on the fire, and fry it about five minutes.
  2. Then cover it with boiling water; when it boils, skim it; then put in two small blades of mace, a dozen blades of allspice, the same of black pepper; cover it close, and let it simmer gently for an hour and a half.
  3. Then strain as much of the gravy as you think you will want into a basin; put the stew-pan by the fire to keep hot.
  4. To thicken it, put an ounce and a half of butter into a clean stew-pan: when it is melted, stir in as much flour as it will take; add the gravy by degrees; season it with salt, and when it boils it is ready.
  5. Put the veal on a dish, and strain the gravy through a fine sieve over it.
Original Text
Breast of Veal Ragoût.—(No. 517.) Take off the under bone, and cut the breast in half lengthways; divide it into pieces, about four inches long, by two[320] inches wide, i. e. in handsome pieces, not too large to help at once: put about two ounces of butter into a frying-pan, and fry the veal till it is a light brown,320-* then put it into a stew-pan with veal broth, or as much boiling water as will cover it, a bundle of sweet marjoram, common or lemon-thyme, and parsley, with four cloves, or a couple of blades of pounded mace, three young onions, or one old one, a roll of lemon-peel, a dozen corns of allspice bruised, and a tea-spoonful of salt; cover it close, and let it all simmer very gently till the veal is tender, i. e. for about an hour and a half, if it is very thick, two hours; then strain off as much (about a quart) of the gravy, as you think you will want, into a basin; set the stew-pan, with the meat, &c. in it by the fire to keep hot. To thicken the gravy you have taken out, put an ounce and a half of butter into a clean stew-pan; when it is melted, stir in as much flour as it will take; add the gravy by degrees; season it with salt; let it boil ten minutes; skim it well, and season it with two table-spoonfuls of white wine, one of mushroom catchup, and same of lemon-juice; give it a boil up, and it is ready: now put the veal into a ragoût dish, and strain the gravy through a fine sieve to it. Or, By keeping the meat whole, you will better preserve the succulence of it. Put the veal into a stew-pan, with two ounces of butter and two whole onions (such as weigh about two ounces each); put it on the fire, and fry it about five minutes; then cover it with boiling water; when it boils, skim it; then put in two small blades of mace, a dozen blades of allspice, the same of black pepper; cover it close, and let it simmer gently for an hour and a half; then strain as much of the gravy as you think you will want into a basin; put the stew-pan by the fire to keep hot. To thicken it, put an ounce and a half of butter into a clean stew-pan: when it is melted, stir in as much flour as it will take; add the gravy by degrees; season it with salt, and when it boils it is ready. Put the veal on a dish, and strain the gravy through a fine sieve over it. [321]Obs.—Forcemeat balls, see No. 375, &c.; truffles, morells, mushrooms, and curry powder, &c. are sometimes added; and rashers of bacon or ham, Nos. 526 and 527, or fried pork sausages, No. 83. N.B. These are nice dishes in the pease season.
Notes
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