To ragoo a Breast of VEAL

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Half roast a breast of veal.
  2. Bone the veal.
  3. Put the boned veal in a tossing-pan.
  4. Add a quart of veal gravy, one ounce of morels, and one ounce of truffles.
  5. Stew until the veal is tender.
  6. Just before thickening the gravy, add a few oysters, pickled mushrooms cut in small square pieces, and pickled cucumbers cut in small square pieces.
  7. Boil four eggs hard, then cut the yolks.
  8. Slice the sweetbread and fry it to a light brown.
  9. Dish up the veal and pour the hot gravy over it.
  10. Arrange the fried sweetbread around the veal.
  11. Place the morels, truffles, and cut egg yolks on top of the veal.
  12. Garnish with pickled barberies.
Original Text
To ragoo a Breast of VEAL. HALF roast a breast of veal, then bone it, and put it in a tossing-pan, with a quart of veal gravy, one ounce of morels, the same of truffles, stew it till tender, and just before you thicken the gravy, put in a few oysters, pickled mush- rooms, and pickled cucumbers, cut in small square pieces, the yolks of four eggs boiled hard, cut your sweetbread in slices, and fry it a light brown, dish up your veal, and pour the gravy hot over it, lay your sweetbread round, morels, truffles, and eggs upon it: garnish with pickled barberies; this is proper for either top or side for dinner, or bottom for supper.
Notes
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