Ragout of Veal

Ingredients

• One pound of veal fillet
• One ounce of dripping
• One ounce of flour
• Pepper
• salt
• One pint of stock
• Rolls of bacon
• Small carrot
• turnip
• Small onion

Method

1. 1

   Wipe veal and cut into neat pieces.

2. 2

   Make dripping hot in a stewpan, quickly brown meat on both sides, lift onto a plate.

3. 3

   Cut onion into rings, fry for a few seconds.

4. 4

   Add remaining flour, brown well.

5. 5

   Add stock gradually, season with salt, bring to boil, and skim.

6. 6

   Return meat to pan, add trimmings of carrot and turnip, simmer for 1 to 1.5 hours.

7. 7

   Pile meat on a hot dish, boil up sauce, skim thoroughly, season, and strain over meat.

8. 8

   Garnish with rolls of bacon and strips of carrot and turnip cooked separately in boiling salted water.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 16. The excerpt below is the record exactly as published.

One ounce of dripping. One ounce of flour. Small onion, carrot, turnip. Half a gill haricot beans. Pepper and salt. One pint of stock. Wipe and cut the mutton in pieces, not too small. If cutlet mutton is used, remove the chine bone, and divide it into cutlets. (For the method of cooking and dishing, see Stewed Beef, p. 42.) Note . — Soak the haricot beans all night, then put them on in a stewpan with plenty of cold water and a pinch of salt, bring to the boil, and cook for about two hours. Drain well, and use with the other vegetables. One pound of veal fillet. One ounce of dripping. One ounce of flour. Ragout of Veal. Pepper and salt. One pint of stock. Rolls of bacon. Small carrot, turnip, and onion. Wipe the veal; cut in neat pieces. Make the dripping smoking hot in a stewpan, and quickly brown the meat on both sides. Lift on to a plate. Cut up the onion in rings, and fry for a few seconds. Add the rest of the flour, and brown well. Add the stock by degrees, season with salt, bring to the boil, and skim. Return the meat to the pan, add the trimmings of carrot and turnip, and simmer from one to one and a half hours. Pile the meat neatly on a hot ashet. Boil up the sauce, and skim thoroughly. Season MEAT. 45 well, and strain over the meat. Garnish with rolls of bacon, and with strips of carrot and turnip cooked separately in boiling salted water, and serve. Note. — For Ragout of Rabbit. — Wash, cleanse, and joint rabbit, then cook as for ragout of veal. Mince Collops. Half a pound minced steak. One small onion

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