Breast of Veal Ragout

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
lard ↝ Lard [Fats and Oils]
veal stock
blanched morell ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
truffles
throat sweetbread ↝ Sweetbreads [Liver and organ meats]
egg balls ↝ Egg, whole, raw [Eggs and omelets]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
ketchup ↝ Ketchup [Tomato-based condiments]
cullis
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces.
Fry them in a little lard till of a light brown colour.
Wipe them dry.
Put them into a stewpan with half a pint of veal stock.
Simmer them till nearly done and the liquor almost reduced.
Then add blanched morell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis.
Season to the palate with cayenne pepper and salt, and a little lemon juice.
Let all stew together till done.

Original Text

Breast of Veal Ragout.

Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a[62] little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and a little lemon juice. Let all stew together till done.

Notes

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