Breast 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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

a large square piece of the breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
the rest into small pieces ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
diced lemon ↝ Lemon, raw [Citrus fruits]
sweetbreads ↝ Sweetbreads [Liver and organ meats]
sippets
bacon, fried in batter of eggs ↝ Beef, bacon, cooked [Bacon]
batter of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sliced oranges ↝ Orange, raw [Citrus fruits]

Instructions (9)

Bone and cut out a large square piece of the breast of veal.
Cut the rest of the breast of veal into small pieces.
Brown the small pieces of veal in butter.
Stew the browned veal pieces in your ragout for made dishes.
Thicken the ragout with brown butter.
Put the ragout in the dish.
Lay diced lemon, sweetbreads, sippets, and bacon fried in egg batter on top of the ragout.
Lay the square piece of veal on top of the other ingredients.
Garnish with sliced oranges.

Original Text

Breast of Veal ragout.

Bone and cut out a large square piece of the breast of veal; cut the rest into small pieces, and brown it in butter, stewing it in your ragout for made dishes; thicken it with brown butter, and put the ragout in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in batter of eggs; then lay on the square piece. Garnish with sliced oranges.

Notes

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