Knuckle of Veal ragout

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Knuckle of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
the trimmings,[154] with the bone broken ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
warm water to cover them about an inch ↝ Water, tap [Tap water]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of ketchup ↝ Ketchup [Tomato-based condiments]
a glass of wine ↝ Wine, rice [Wine]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown.
Put the trimmings, with the bone broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water to cover them about an inch.
Stew gently for two hours; strain it, and thicken with flour and butter, a spoonful of ketchup, a glass of wine, and the juice of half a lemon.
Give it a boil, strain into a clean saucepan, put in the meat, and make it hot.

Original Text

Knuckle of Veal ragout.

Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown; put the trimmings,[154] with the bone broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water to cover them about an inch. Stew gently for two hours; strain it, and thicken with flour and butter, a spoonful of ketchup, a glass of wine, and the juice of half a lemon. Give it a boil, strain into a clean saucepan, put in the meat, and make it hot.

Notes

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