RAGOUT OF COLD VEAL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Optional additions
Instructions (11)
  1. Cut the meat into nice-looking pieces.
  2. Put the meat in a stewpan with 1 oz. of butter, and fry a light brown.
  3. Add the gravy (hot water may be substituted for this).
  4. Thicken with a little butter and flour.
  5. Stew gently about 1/4 hour.
  6. Season with pepper, salt, and pounded mace.
  7. Add the ketchup, sherry, and lemon-juice.
  8. Give one boil, and serve.
  9. Garnish the dish with forcemeat balls and fried rashers of bacon.
Variations
  1. The above recipe may be varied, by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy).
  2. All of which should be fried a little with the meat, and then stewed in the gravy.
Original Text
RAGOUT OF COLD VEAL (Cold Meat Cookery). 900. INGREDIENTS.—The remains of cold veal, 1 oz. of butter, 1/2 pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls. Mode.—Any part of veal will make this dish. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with a little butter and flour, and stew gently about 1/4 hour; season with pepper, salt, and pounded mace; add the ketchup, sherry, and lemon-juice; give one boil, and serve. Garnish the dish with forcemeat balls and fried rashers of bacon. Time.—Altogether 1/2 hour. Average cost, exclusive of the cold meat, 6d. Seasonable from March to October. Note.—The above recipe may be varied, by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the meat, and then stewed in the gravy.
Notes
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