Knuckle of Veal en Ragout

Ingredients

• a knuckle of veal
• fine salt
• white pepper
• butter
• a faggot of thyme and parsley
• the white part of a head of celery
• cayenne
• a blade or two of mace
• a pint and a half of young green peas

Method

1. 1

   Cut the knuckle into small slices, season, and fry in butter.

2. 2

   Cover with boiling water, skim, and add herbs.

3. 3

   Stew for 1.75 to 2.5 hours.

4. 4

   Thicken gravy if needed and add forcemeat balls if desired.

5. 5

   For variety, add peas.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 211. The excerpt below is the record exactly as published.

KNUCKLE OF VEAL EN RAGOUT. Cut in small thick slices the flesh of a knuckle of veal, season it with a little fine salt and white pepper, flour it lightly, and fry it in butter to a pale brown, lay it into a very clean stewpan or saucepan, and just cover it with boiling water ; skim it clean, and add to it a faggot of thyme and parsley, the white part of a head of celery, a small quantity of cayenne, and a blade or two of mace. Stew it very softly from an hour and three quarters to two hours and a half. Thicken and enrich the gravy if needful with rice -flour and mushroom catsup or Harvey’s sauce, or with a large teaspoonful of flour, mixed with a slice of butter, a little good store-sauce and a glass of sherry or Madeira. Fried forcemeat balls of ISTo. 1, Chapter VHI. may be added at pleasure. With an additional quantity of water, or of broth (made with the bones of the joint), a pint and a half of young green peas

Cook this with the app: pantry check, scaling, and the assistant.