Ragout of Veal

Ingredients

• A 3 pound piece of a breast of veal
• a tablespoonful of flour
• enough boiling water to nearly cover it
• Season with salt
• a little grated lemon rind
• a little mace
• a small capsicum pod
• add carrots and onions
• a little chopped parsley

Method

1. 1

   Roll and tie the veal.

2. 2

   Fry in butter until light brown.

3. 3

   Dredge with flour, add boiling water, and season.

4. 4

   Stew slowly for an hour, then add vegetables and stew until tender.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 76. The excerpt below is the record exactly as published.

Ragout of Veal. Potatoes. Asparagus. Bread and Butter. Cocoanut Pudding. Supper. — Sliced Tomatoes Ser\'ed with Mayonnaise Dressing. Bread and Butter. Strawberries. Cake. Tea. Ragoit or Veal.— A 3 pound piece of a breast of veal; roll and tie in shage. Put a little butter in a stew-pan and whtn it hisses, lay in the meat, fry on every side to a light brown. Dredge in a table- spoonful of flour and add enough boiling water to nearly cover It. Season with salt, and a little grated lemon rind, a little mace, and a small capsicum pod. Stew very slowly for an hour, then add carrots and onions, a little chopped parsley

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