Ragoût of Veal

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4 escalopes of veal
  • ¼ lb. (120 g.) forcemeat


This is a much grander dish than the preceding one and intended for feasts and great dinners. The recipe comes from an eighteenth-century Scottish manuscript. A whole fillet of veal was cut into escalopes and, for the ragout, a dozen veal kidneys and 2 sweetbreads were used.

The quantities given serve 4, and the dish is memorable.