Ragout of Veal

Ingredients

• One pound of the flank part of breast of veal
• Lay over the veal u slice of salt pork
• a pinch of mixed sweet herbs
• a teaspoonful of pepper
• and salt
• half a dozen peeled shalots
• Cover the whole with warm water

Method

1. 1

   Cut the veal into short lengths; roll each piece in flour, and put in a brown earthenware vessel with a lid.

2. 2

   Cover the whole with warm water.

3. 3

   Let this stew very gently for two hours.

4. 4

   When cooked, remove the pieces of meat onto a deep dish and keep hot; put into the gravy two tablespoonfuls of chopped sorrel, or one spoonful of capers and one of vinegar, and a little parsley.

5. 5

   Simmer this for a minute, and pour over the meat and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 31. The excerpt below is the record exactly as published.

Ragout of Veal. One pound of the flank part of breast of veal cut in short lengths ; roll eaoh piece in flour, and put in a brown earthen- ware vessel with a lid. Lay over the veal u slice of salt pork, cut in strips, a pinch of mixed sweet herbs, a teaspoonful of pepper and salt mixed, half a dozen peeled shalots. Cover the whole with warm water

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