Veal, Knuckle of, Ragout

Ingredients

• a knuckle of veal
• pepper
• salt
• flour
• butter
• a bunch of sweet herbs
• a blade of mace
• a few outer sticks of celery
• ground rice
• a table-spoonful of good store sauce

Method

1. 1

   Cut the knuckle into thick slices, season with pepper and salt, dredge with flour, and fry in butter until browned.

2. 2

   Place in a saucepan, cover with boiling stock or water, add herbs, mace, and celery.

3. 3

   Boil, skim, then simmer until tender.

4. 4

   Thicken gravy with ground rice, add store sauce, and serve.

5. 5

   Optionally, add forcemeat balls or peas.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2143. The excerpt below is the record exactly as published.

Veal, Knuckle of. Ragout of.— Cut a knuckle of veal into small thick slices. Sprinkle a little pepper and salt on these, dredge floui- upon them, and fry them in butter till they are brightly browned on both sides. Drain them, put them in a saucepan, and barely cover them with boiling stock or water. Throw in a bunch of sweet herbs, a blade of mace, and a few outer sticks of celery. Let the liquor boil up, remove the scum as it rises, then draw the saucepan to the side and let its contents simmer very gently till the veal is tender. Thicken the gravy with ground rice, add a table-spoon- ful of good store sauce

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