To ragoo a Fillet of Veal

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for ragooing

LARD your fillet ↝ Lard [Fats and Oils]
two quarts of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
one spoonful of white wine ↝ Wine, white [Wine]
one of browning ↝ Sugars, brown [Sweets]
one of catchup
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a little caper liquor ↝ Capers, canned [Spices and Herbs]
half an ounce of

Instructions (4)

Lard your fillet and half roast it.
Put it in a tossing-pan, with two quarts of good gravy.
Cover it close, and let it stew till tender.
Add one spoonful of white wine, one of browning, one of catchup, a tea-spoonful of lemon pickle, a little caper liquor, and half an ounce of [ingredient incomplete].

Original Text

To ragoo a Fillet of Veal.
LARD your fillet and half roast it, then put
it in a tossing-pan, with two quarts of good
gravy, cover it close, and let it stew till tender,
then add one spoonful of white wine, one of
browning, one of catchup, a tea-spoonful of
lemon pickle, a little caper liquor, half an ounce
of

Notes

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