Ragout of Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. neck, breast or knuckle of veal
  • oz. dripping
  • 1 onion
  • hot water
  • salt and pepper
  • oz. butter or fat
  • oz. flour


  • 2 carrots
  • 2 turnips
  • chopped parsley
  • bacon rolls


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 trimmings to the meat. Cook the diced vegetables separately, strain, then toss in a little butter. Add the chopped parsley and keep hot. When pale brown, remove the meat and keep hot. Strain the liquid in the saucepan and make up to ¾ pt. with water, if necessary. Add to it the blended fat and flour and cook and stir for 4 min. Season to taste, return the meat and simmer gently for ½ hr. Garnish with grilled bacon rolls and the diced vegetables.