Ragoût of Veal
Cut into small pieces two pounds of neck of veal. Put into a saucepan and cover with cold water, and a teaspoonful of salt, a little pepper, one piece of loaf sugar, six spring onions, bottoms and green tops, six small carrots split in two, and one small turnip. Stew gently for one and a half to two hours, adding a little water if required. Half an hour before serving add a half pint of fresh green[Pg 42] peas, a pinch of mixed herbs, half a glass of white wine. Thicken with a little smoothly mixed flour and water, stirred into the veal. Best served in the earthenware saucepan, with a napkin tied round it. If green peas are not available a little Patna rice may be used after it has been washed through several waters; or a few cut scarlet runners. Cold veal may be treated as above but in that case a little good meat juice must be used instead of the extra half pint of water.