Ragout of Veal

Ingredients

• two and one-half tablespoons butter
• one tablespoon finely chopped canned mushrooms
• one teaspoon finely chopped onion
• three tablespoons flour
• one cup brown stock
• one cup cold roast veal
• one-half tablespoon Worcestershire sauce
• one-half tablespoon mushroom catsup
• salt
• pepper

Method

1. 1

   Cook butter with mushrooms and onion for 3 minutes.

2. 2

   Add flour and cook until browned.

3. 3

   Gradually pour in stock and add veal.

4. 4

   Season with Worcestershire sauce, mushroom catsup, salt, and pepper.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

Ragout of Veal Cook two and one-half tablespoons butter with one tablespoon finely chopped canned mushrooms and one teaspoon finely chopped onion, three minutes. Add three tablespoons flour and cook until browned. Pour on gradu- ally one cup brown stock, and add one cup cold roast veal cut in cubes. Season with one- half tablespoon each Worcestershire sauce and mushroom catsup, salt and pepper

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