When all are done, take them up, put
a very little hot water into the pan, then put it into the dish
with the chops.
Or, make a flour gravy thus: After frying them as last di-
rected, add a tablespoonful more of fat to that in the pan, let
it become boiling hot; make a thin batter, of a small table-
spoonful of wheat flour and cold water; add a little more salt
and pepper to the gravy, then gradually stir in the batter; stir
it until it is cooked and a nice brown; then put it over the
meat, or in a dish with it; if it is thicker than is liked, add a
little boiling water.
Veal Stewed with Vegetables {Ragout). — Wash three
pounds of veal in cold water, then cut it small and put it in a
|t@wpjw^ wi^h Walter nearly to CQver it; fidd n tab}«ipo9nCul ©C
HOUSEHOLD. 143
salt and a teaspoonful of pepper; cover the stewpan, and let it
simmer for twenty minutes, then skim it clear. Whilst the meat
is stewing, scrape one large or two small carrots and cut them
in thin slices, a quarter of an inch thick, notch the edges, and put
them in a stewpan, with boiling water to cover them, and set it
over the fire until they are tender; dip a bunch of parsley into
boiling water and mince it fine; cut a leek into thin slices; pare
and cut six small potatoes in halves or quarters, then take the
carrot from the water with a skimmer; put quarter of a pound
of sweet butter to the meat; dredge over it a tablespoonful of
browned flour✪ Veal Stewed with Vegetables (Ragout), and add the vegetables; cover the stewpan and
Jet it stew gently for an hour; then take the meat on a dish, put
the vegetables around it, pour the gravy over, and serve.
To Roast Veal. — Rinse the meat in cold water; if any
part is bloody, wash it off; make a mixture of pepper and salt,
allowing a large teaspoonful of salt and saltspoonful of pepper
for each pound of meat; wipe the meat dry; then rub the sea-
soning into every part, shape it neatly and fasten it with skewers,
and put it on a spit, or set it on a trivet or muffin rings, in
a pan; stick bits of butter over the whole upper surface; dredge
a little flour over, put a pint of water into the pan to baste with,
and roast it before the fire in a Dutch oven or reflector, or put
it into a hot oven; baste it occasionally, turn it if necessary that
every part may be done; if the water wastes, add more, that the
gravy may not burn; allow fifteen minutes for each pound of
meat; a piece weighing four or five pounds will then require one
hour or an hour and a quarter. When it is nicely browned
and done, take it up; add a bit of butter the size of a large egg
to the gravy, dredge in a tablespoonful of flour✪ To Roast Veal, stir it smooth,
let it brown, add a cup of boiling water to it; then strain it into
a gravy-boat, and serve with the meat; serve plain boiled or
mashed potatoes with the meat, with such green vegetables as
may be liked.
Plain boiled or mashed potatoes, with any other vegetable
which may be liked may be served with roast veal; also pickles
of any kind.
Veal Hashed. — Cut a pound of cold veal small, season it
to taste with pepper and salt, dredge a small teaspoonful of
yf\k^\ Hmt ©Y^r it, add a bit of butter thi %m of a|i agg, put
144 HOUSEHOLD.
it in a stewpan, put water enough to make it moist; then cover
Page 96 · 3 recipe records on this page
Presented as published in 1883. 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
When all are done, take them up, put a very little hot water into the pan, then put it into the dish with the chops.
Or, make a flour gravy thus: After frying them as last directed, add a tablespoonful more of fat to that in the pan, let it become boiling hot; make a thin batter, of a small tablespoonful of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in a dish with it; if it is thicker than is liked, add a little boiling water.
Veal Stewed with Vegetables {Ragout). — Wash three pounds of veal in cold water, then cut it small and put it in a
stewpan with water nearly to cover it; add a tablespoonful of
salt and a teaspoonful of pepper; cover the stewpan, and let it simmer for twenty minutes, then skim it clear. Whilst the meat is stewing, scrape one large or two small carrots and cut them in thin slices, a quarter of an inch thick, notch the edges, and put them in a stewpan, with boiling water to cover them, and set it over the fire until they are tender; dip a bunch of parsley into boiling water and mince it fine; cut a leek into thin slices; pare and cut six small potatoes in halves or quarters, then take the carrot from the water with a skimmer; put quarter of a pound of sweet butter to the meat; dredge over it a tablespoonful of browned flour, and add the vegetables; cover the stewpan and Jet it stew gently for an hour; then take the meat on a dish, put the vegetables around it, pour the gravy over, and serve.
To Roast Veal. — Rinse the meat in cold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large teaspoonful of salt and saltspoonful of pepper for each pound of meat; wipe the meat dry; then rub the seasoning into every part, shape it neatly and fasten it with skewers, and put it on a spit, or set it on a trivet or muffin rings, in a pan; stick bits of butter over the whole upper surface; dredge a little flour over, put a pint of water into the pan to baste with, and roast it before the fire in a Dutch oven or reflector, or put it into a hot oven; baste it occasionally, turn it if necessary that every part may be done; if the water wastes, add more, that the gravy may not burn; allow fifteen minutes for each pound of meat; a piece weighing four or five pounds will then require one hour or an hour and a quarter. When it is nicely browned and done, take it up; add a bit of butter the size of a large egg to the gravy, dredge in a tablespoonful of flour, stir it smooth, let it brown, add a cup of boiling water to it; then strain it into a gravy-boat, and serve with the meat; serve plain boiled or mashed potatoes with the meat, with such green vegetables as may be liked.
Plain boiled or mashed potatoes, with any other vegetable which may be liked may be served with roast veal; also pickles of any kind.
Veal Hashed. — Cut a pound of cold veal small, season it to taste with pepper and salt, dredge a small teaspoonful of
yf\k^\ Hmt ©Y^r it, add a bit of butter thi %m of a|i agg, put
it in a stewpan, put water enough to make it moist; then cover
Records on this page
Veal Stewed with Vegetables (Ragout)To Roast VealVeal Hashed