Ragout of Veal

Ingredients

• a large piece of butter
• a cupful of cold gravy or stock
• season with salt
• season with pepper
• a wine-glass of tomato catsup
• a few slices of cold ham

Method

1. 1

   Cut the meat into thin slices, put a large piece of butter into a pan, dredge the meat with flour and fry a light brown in the butter.

2. 2

   Take out the meat and put into the pan a cupful of cold gravy or stock, season with salt and pepper and a wine-glass of tomato catsup.

3. 3

   Then lay a few slices of cold ham in the gravy and add the veal.

4. 4

   Serve very hot.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 13. The excerpt below is the record exactly as published.

Ragout of Veal. Cut the meat into thin slices, put a large piece of butter into a pan, dredge the meat with flour and fry a light brown in the butter. Take out the meat and put into the pan a cupful of cold gravy or stock, season with salt and pepper and a wine-glass of tomato catsup. Then lay a few slices of cold ham in the gravy and add the veal. Serve very hot. 31. — Ham Toast. Chop a quarter of a pound of boiled ham and mix it with the well-beaten yolks of 3 eggs, I oz. of butter, two tablespoonfuls of cream, a little cayenne pepper ; stir over the fire until it thickens. Spread on hot toast. APRIL. 1. — Lobster Croquettes. Pick the lobster very fine, mix with bread crumbs and season with pepper

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