Ragout of Veal

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. neck, breast or knuckle of veal
  • oz. dripping
  • 1


Cut the meat into pieces convenient for serving. Heat the dripping in a saucepan, fry the meat until lightly browned, then remove it. Fry the sliced onion for a few minutes, then drain off the surplus fat. Return the meat to the saucepan, cover with hot water and add seasoning. Cover with a lid and cook slowly until a pale brown colour. Meanwhile dice the vegetables for the garnish and add the