To Ragoo a Breast of Veal

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take your Breast of Veal, put it into a large Stew-pan, put in a Bundle of Sweet Herbs, an Onion, some Black and White Pepper, a Blade or two of Mace, two or three Cloves, a very little Piece of Lemon-peel, and cover it just with Water; when it is tender take it up, bone it, put in the Bones, boil it up fill the Gravy is very good, then strain it off, and if you have a little rich Beef Gravy add a Quarter of a Pint, put in half an Ounce of Truffles and Morels, a Spoonful or two of Catchup, two or three Spoonfuls of White Wine, and let them all boil together; in the mean Time flour the Veal, and fry it in Butter till it is of a fine Brown, then drain out all the Butter and pour the Gravy you are boiling to the Veal, with a few Mushrooms; boil all together till the Sauce is rich and thick, and cut the Sweetbread into four. A few Force-Meat Balls is proper in it. Lay the Veal in the Dish, and pour the Sauce all over it. Garnish with Lemon.

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