Ragout of Veal

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
4.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
Instructions (17)
  1. Cut the meat from a knuckle of veal into neat slices.
  2. Season the slices with pepper and salt.
  3. Dredge the seasoned slices with flour.
  4. Fry the floured slices in a little butter until pale brown.
  5. Place the fried meat slices and the bone (chopped in several places) into a stewpan.
  6. Add the celery, herbs, mace, and carrots to the stewpan.
  7. Pour about 1 pint of hot water over the ingredients in the stewpan.
  8. Let the mixture simmer very gently for 2 hours over a slow but clear fire.
  9. Remove the slices of meat and carrots from the stewpan.
  10. Strain the gravy.
  11. Thicken the strained gravy with a little butter rolled in flour.
  12. Add the remaining ingredients (ketchup, tomato sauce, sherry, lemon juice) to the gravy.
  13. Bring the gravy to a boil once.
  14. Return the meat slices and carrots to the stewpan.
  15. Heat the meat and carrots through in the gravy.
  16. Serve the ragout.
  17. If using green peas, boil them separately and add them to the dish at the moment of serving.
Original Text
TO RAGOUT A KNUCKLE OF VEAL. 884. INGREDIENTS.—Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of celery, or a little celery-seed, a faggot of savoury herbs, 2 blades of pounded mace, thickening of butter and flour, a few young carrots, 1 tablespoonful of ketchup, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of 1/4 lemon. Mode.—Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little butter of a pale brown, and put them into a stewpan with the bone (which should be chopped in several places); add the celery, herbs, mace, and carrots; pour over all about 1 pint of hot water, and let it simmer very gently for 2 hours, over a slow but clear fire. Take out the slices of meat and carrots, strain and thicken the gravy with a little butter rolled in flour; add the remaining ingredients, give one boil, put back the meat and carrots, let these get hot through, and serve. When in season, a few green peas, boiled separately, and added to this dish at the moment of serving, would be found a very agreeable addition. Time.—2 hours. Average cost, 5d. to 6d. per lb. Sufficient for 4 or 6 persons.
Notes
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