Knuckle of Veal en Ragout

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

Veal Ragout

flesh of a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little fine salt
white pepper ↝ Spices, pepper, white [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
boiling water ↝ Water, tap [Tap water]
a faggot of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
the white part of a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a small quantity of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]

Thickening and Enriching the Gravy

rice-flour
mushroom catsup or Harvey’s sauce ↝ Mushrooms, raw [Other vegetables and combinations]
a large teaspoonful of flour, mixed with a slice of butter ↝ Flour, 00 [Cereal Grains and Pasta]
a slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little good store-sauce
a glass of sherry or Madeira

Optional Additions

Fried forcemeat balls of No. 1, Chapter VIII.
a pint and a half of young green peas ↝ Green peas, raw [Other starchy vegetables]
water, or of broth (made with the bones of the joint) ↝ Water, tap [Tap water]

Instructions (12)

Cut the flesh of a knuckle of veal in small thick slices.
Season it with a little fine salt and white pepper.
Flour it lightly.
Fry it in butter to a pale brown.
Lay it into a very clean stewpan or saucepan.
Just cover it with boiling water.
Skim it clean.
Add to it a faggot of thyme and parsley, the white part of a head of celery, a small quantity of cayenne, and a blade or two of mace.
Stew it very softly from an hour and three quarters to two hours and a half.
Thicken and enrich the gravy if needful with rice-flour and mushroom catsup or Harvey’s sauce, or with a large teaspoonful of flour, mixed with a slice of butter, a little good store-sauce and a glass of sherry or Madeira.
Fried forcemeat balls of No. 1, Chapter VIII. may be added at pleasure.
With an additional quantity of water, or of broth (made with the bones of the joint), stew a pint and a half of young green peas with the veal for an hour for an agreeable variety.

Original Text

KNUCKLE OF VEAL EN RAGOUT.

Cut in small thick slices the flesh of a knuckle of veal, season it with a little fine salt and white pepper, flour it lightly, and fry it in butter to a pale brown, lay it into a very clean stewpan or saucepan, and just cover it with boiling water; skim it clean, and add to it a faggot of thyme and parsley, the white part of a head of celery, a small quantity of cayenne, and a blade or two of mace. Stew it very softly from an hour and three quarters to two hours and a half. Thicken and enrich the gravy if needful with rice-flour and mushroom catsup or Harvey’s sauce, or with a large teaspoonful of flour, mixed with a slice of butter, a little good store-sauce and a glass of sherry or Madeira. Fried forcemeat balls of No. 1, Chapter VIII. may be added at pleasure. With an additional quantity of water, or of broth (made with the bones of the joint), a pint and a half of young green peas stewed with the veal for an hour will give an agreeable variety of this dish.

Notes

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