Veal Stewed with Vegetables (Ragout)

Ingredients

• Wash three pounds of veal
• a tablespoonful of salt
• a teaspoonful of pepper
• one large or two small carrots
• a bunch of parsley
• cut a leek into thin slices
• six small potatoes
• quarter of a pound of sweet butter
• a tablespoonful of browned flour

Method

1. 1

   Cut veal small and cover with water.

2. 2

   Add salt and pepper, simmer for 20 minutes, then skim.

3. 3

   Prepare vegetables by boiling carrots, mincing parsley, and cutting potatoes.

4. 4

   Add butter and browned flour to the meat, then add vegetables.

5. 5

   Cover and stew gently for an hour.

6. 6

   Serve with gravy over the meat.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 95. The excerpt below is the record exactly as published.

a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef dripping; or broil them. For the broil have some sweet butter on a steak dish; broil the chops until well done, over a bright, clear fire of coals (let them do gently that they may be well done) then take them on to the butter, turn them carefully over once or twice in it, and serve. Or, dip the chops into a batter, made of one egg beaten with half a teacup of milk, and as much wheat flour as may be necessary. Or, simply dip the chops without parboil- ing into wheat flour; make some lard or beef fat hot in a fry- ing pan; lay the chops in, and when one side is a fine, delicate brown, turn the other. When all are done, take them up, put a very little hot water into the pan, then put it into the dish with the chops. Or, make a flour gravy thus: After frying them as last di- rected, add a tablespoonful more of fat to that in the pan, let it become boiling hot; make a thin batter, of a small table- spoonful of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in a dish with it; if it is thicker than is liked, add a little boiling water. Veal Stewed with Vegetables {Ragout). — Wash three pounds of veal in cold water, then cut it small and put it in a |t@wpjw^ wi^h Walter nearly to CQver it; fidd n tab}«ipo9nCul ©C HOUSEHOLD. 143 salt and a teaspoonful of pepper; cover the stewpan, and let it simmer for twenty minutes, then skim it clear. Whilst the meat is stewing, scrape one large or two small carrots and cut them in thin slices, a quarter of an inch thick, notch the edges, and put them in a stewpan, with boiling water to cover them, and set it over the fire until they are tender; dip a bunch of parsley into boiling water and mince it fine; cut a leek into thin slices; pare and cut six small potatoes in halves or quarters, then take the carrot from the water with a skimmer; put quarter of a pound of sweet butter to the meat; dredge over it a tablespoonful of browned flour

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