Veal, Breast of, Ragout of
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the veal: about two hours.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2101. The excerpt below is the record exactly as published.
a little pepper and salt. Let them simmer till the liquor is strong and pleasantly flavoured. Strain it, thicken with white thickening or with a little flour and butter, and stir into it two or three table-spoonfuls of thick cream. If milk has to be used instead of cream the yolk of an egg may be beaten up with it. Serve the moat on a hot dish with the sauce poured over. This dish may be garnished with forcemeat-balls, and with the sweetbread cut into slices, egged and bread-crumbed, and fried ; or a little parsley and sliced lemon may be used instead. The meat is sometimes baked instead of boiled, and then a Kttle weak stock VEA ( 1031 ) VEA should be put into tlie pan with it, and it should bo basted frequently. If it is preserved in pickle it will keep good for some time. Time to simmer the veal, three to four hours. Probable cost, veal, 9d. to lOd. per pound. Veal, Breast of, Ragofit of.— Take o£E the under bone, and put the veal into a stewpan with as much boiling stock as will cover it. Let the liquor boil up, then add a large carrot sliced, three onions, a blade of mace, a bunch of sweet herbs, the tliin rind of a lemon, and a little pepper and salt. Skim the gravy, and yinimer it gently until the veal is quite tender. Thicken the gravy till it is of the consistency of sauce, and stir into it the strained juice of a small lemon and a glassful of sherry or madeira. Put the veal into a dish, pour the gravy over it, and garnish with savouiy forcemeat-balls and cut lemon. Time to simmer the veal, about two hours. Probable cost, veal, 9d. to lOd.per pound. Veal, Breast of. Ragout of (another way). — Take about four pounds of the breast of veal. Divide this into pieces convenient for serving, and fry them to a light brown in hot fat. Drain them, put them into a stewpan, csver with stock made from bones, and put with them a large onion stuck with two cloves, haK a blade of mace, a handful of parsley, a sprig of thyme, a small roll of thin lemon-rind, five or six brmsed allspice, and a httle pepper and salt. Cover the saucepan closely, and let its contents simmer very gently till the veal is tender. Strain a pint of the gravy, or more if required, into a separate saucepan, and put the first one by the side of the fire that the meat may keep hot. Thicken the gravy with brown thicken- ing, and flavour with a dessert-spoonful of lemon-juice, a dessert-spoonful of ketchup, and half a wine-glass of light wine. Taste it, add a little more pepper and salt if required, and let it boil up once. Put the veal into a dish, pour the sauce over, and serve very hot. A little fried bacon should accompany this dish, and forcemeat balls may be added or not. Time to simmer the veal, one hour and a haK, or two lioui'S if thick. Sufficient for seven or eight persons. Probable cost, veal, 9d. to lOd. per pound. VEAX, BEEAST OF, KOASTED, TO CARVE. Veal, Breast of, Roasted.— If the sweet- broad is retained, skewer it to the back. Cover the joint with the caul, or, wanting this, with a piece of buttered paper. Put it down to a clear fire at a moderate distance from it, and baste liberally till done enough. When it has been down about an hour and a half, remove the caul, flour the joint, and let it brown. Serve on a hot dish with melted butter poured over. Garnish with a cut lemon, and send boiled bacon to table with it. If liked, forcemeat baUs may be served with the veal, and mushroom sauce sent to table with it. Time to roast the breast, two to two and a half hours, or twenty minutes to the poimd. Probable cost, veal, 9d. or lOd. per pound. Veal, Breast of. Roasted, To Carve. — The breast of veal should be first separated into two parts — it rightly consists of two — the rib-bones and the gristly brisket. This is done by cutting in the direction of the lines 1, 2. The gristly part being divided into parts in the direction 3, 4, may be offered to those who prefer it — in a breast of veal stewed these are particularly tender and inviting. The ribs are to be separated in the direction 5, 6 ; and with a part of the breast, a slice of the sweetbread cut across the middle. Veal, Breast of. Rolled.— Trim a breast of veal, and remove all the bones and tendons. If requested, the butcher will perform this opera- tion, which shoxild be done the day before the veal is to be dressed, so that the bones may be stewed for gravy (see Veal, Gravy for). Spread a thin layer of forcemeat over the inside of the breast, roU it up very tightly, and bind it firmly with tape. Tie it in a cloth. Put a plate at the bottom of the stewpan, lay the veal into it, and cover with cold water. Bring the liquor to the boil, skim it, and simmer gently for three hours. When done enough, take off the cloth, put the veal on a dish, pour the gravy over, garnish with cut lemon, fried bacon, and force- meat balls, and it will be ready for serving. If liked, two pounded anchovies, a little blanched and chopped parsley, and the boiled livers of two fowls may be added to the gravy. Veal thus prepared may be baked or roasted as well as boiled. Time, three hours from the time the water boils. Sufficient for eight or ten persons. Probable cost, veal, lOd. per pound. Veal, Breast of, Rolled and Braised. — Bone a breast of veal, spread forcemeat upon it, and roU it as in the last recipe. Bind securely with tape, and lay slices of fat bacon all round it. Lay it in a stewpan just large enough to contain it, and add a carrot, an onion stuck with cloves, a few peppercorns, half a blade of mace, and a bunch of sweet herbs
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Cook this with the app: pantry check, scaling, and the assistant.