Veal, Breast of. Ragout of (another
way). — Take about four pounds of the breast
of veal. Divide this into pieces convenient for
serving, and fry them to a light brown in hot fat.
Drain them, put them into a stewpan, csver with
stock made from bones, and put with them a
large onion stuck with two cloves, haK a blade
of mace, a handful of parsley, a sprig of thyme,
a small roll of thin lemon-rind, five or six
brmsed allspice, and a httle pepper and salt.
Cover the saucepan closely, and let its contents
simmer very gently till the veal is tender.
Strain a pint of the gravy, or more if required,
into a separate saucepan, and put the first one
by the side of the fire that the meat may keep
hot. Thicken the gravy with brown thicken-
ing, and flavour with a dessert-spoonful of
lemon-juice, a dessert-spoonful of ketchup,
and half a wine-glass of light wine. Taste
it, add a little more pepper and salt if
required, and let it boil up once. Put the
veal into a dish, pour the sauce over, and
serve very hot. A little fried bacon should
accompany this dish, and forcemeat balls may
be added or not. Time to simmer the veal,
one hour and a haK, or two lioui'S if thick.
Sufficient for seven or eight persons. Probable
cost, veal, 9d. to lOd. per pound.
VEAX, BEEAST OF, KOASTED, TO CARVE.
Veal, Breast of, Roasted.— If the sweet-
broad is retained, skewer it to the back. Cover
the joint with the caul, or, wanting this, with a
piece of buttered paper. Put it down to a clear
fire at a moderate distance from it, and baste
liberally till done enough. When it has been
down about an hour and a half, remove the caul,
flour the joint, and let it brown. Serve on a hot
dish with melted butter poured over. Garnish
with a cut lemon, and send boiled bacon to
table with it. If liked, forcemeat baUs may be
served with the veal, and mushroom sauce sent
to table with it. Time to roast the breast,
two to two and a half hours, or twenty minutes
to the poimd. Probable cost, veal, 9d. or lOd.
per pound.
Veal, Breast of. Roasted, To Carve.
— The breast of veal should be first separated
into two parts — it rightly consists of two —
the rib-bones and the gristly brisket. This is
done by cutting in the direction of the lines
1, 2. The gristly part being divided into
parts in the direction 3, 4, may be offered to
those who prefer it — in a breast of veal stewed
these are particularly tender and inviting. The
ribs are to be separated in the direction 5, 6 ;
and with a part of the breast, a slice of the
sweetbread cut across the middle.
✪ Veal, Breast of, Ragout of
Page 2102 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veal, Breast of. Ragout of (another way). — Take about four pounds of the breast of veal. Divide this into pieces convenient for serving, and fry them to a light brown in hot fat. Drain them, put them into a stewpan, cover with stock made from bones, and put with them a large onion stuck with two cloves, half a blade of mace, a handful of parsley, a sprig of thyme, a small roll of thin lemon-rind, five or six bruised allspice, and a little pepper and salt. Cover the saucepan closely, and let its contents simmer very gently till the veal is tender. Strain a pint of the gravy, or more if required, into a separate saucepan, and put the first one by the side of the fire that the meat may keep hot. Thicken the gravy with brown thickening, and flavour with a dessert-spoonful of lemon-juice, a dessert-spoonful of ketchup, and half a wine-glass of light wine. Taste it, add a little more pepper and salt if required, and let it boil up once. Put the veal into a dish, pour the sauce over, and serve very hot. A little fried bacon should accompany this dish, and forcemeat balls may be added or not. Time to simmer the veal, one hour and a half, or two hours if thick. Sufficient for seven or eight persons. Probable cost, veal, 9d. to lOd. per pound.
VEAL, BREAST OF, ROASTED, TO CARVE.
Veal, Breast of, Roasted.— If the sweetbroad is retained, skewer it to the back. Cover the joint with the caul, or, wanting this, with a piece of buttered paper. Put it down to a clear fire at a moderate distance from it, and baste liberally till done enough. When it has been down about an hour and a half, remove the caul, flour the joint, and let it brown. Serve on a hot dish with melted butter poured over. Garnish with a cut lemon, and send boiled bacon to table with it. If liked, forcemeat baUs may be
served with the veal, and mushroom sauce sent to table with it. Time to roast the breast, two to two and a half hours, or twenty minutes to the pound. Probable cost, veal, 9d. or lOd. per pound.
Veal, Breast of. Roasted, To Carve.
— The breast of veal should be first separated into two parts — it rightly consists of two — the rib-bones and the gristly brisket. This is done by cutting in the direction of the lines 1, 2. The gristly part being divided into parts in the direction 3, 4, may be offered to those who prefer it — in a breast of veal stewed these are particularly tender and inviting. The ribs are to be separated in the direction 5, 6 ; and with a part of the breast, a slice of the sweetbread cut across the middle.
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Veal, Breast of, Ragout of