Veal Ragout

Ingredients

• 2 lbs. of cold veal
• an onion, cut small
• a pint of stock
• season to taste with salt, pepper, and spices
• an egg
• a handful of bread-crumbs
• Yz lb. of ham
• a tin of mushrooms

Method

1. 1

   Boil veal with onion and parsley in stock for 30 minutes.

2. 2

   Strain the gravy, add roux, reduce, then mix in egg and bread-crumbs.

3. 3

   Season and add veal, ham, and mushrooms.

4. 4

   Cool, shape into pieces, dip in egg and bread-crumbs, then fry until light brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 443. The excerpt below is the record exactly as published.

an onion, cut small, and some parsley in a pint of stock, to which add the liquor from one box of mushrooms ; season to taste with salt, pepper, and spices; when done, take out the veal ; strain the gravy and add to it a little roux ; reduce by boiling ; next add an egg and a handful of bread-crumbs ; mix well, and season with a little grated nutmeg and chop- ped parsley ; add the veal, Yz lb. of ham, and a tin of mushrooms

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