Ragoût of Veal


  • 4 escalopes of veal
  • ¼ lb. (120 g.) forcemeat
  • 1 veal kidney
  • ¼ lb. (120 g.) button mushrooms
  • ¾ pint ( dl.) good stock
  • 2 bay leaves
  • a few sprigs of parsley and thyme
  • 1 medium onion, peeled and finely cut
  • 2 teaspoons flour
  • 2 oz. (60 g.) butter
  • pepper and salt


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.

Trim the escalopes of veal and flour them. Make the forcemeat into small balls, lightly floured. Skin, core and cut up the veal kidney, brown the pieces in butter and put in a stewpan. Sauté the mushrooms; fry the onion till light golden brown and add to the kidney with the bay leaves, herbs and pepper and salt. Put a small piece of butter into the pan in which kidneys, etc. were fried, work in the flour, and then stir in stock and boil for 2 minutes till smooth and thick. Pour this over the kidneys and stew gently for 30 minutes, stirring from time to time.

After 30 minutes fry the forcemeat balls golden brown in butter and the veal escalopes for 3 minutes on each side so that they are cooked through and lightly browned. While they fry remove the herbs and bay leaves from the ragout and pour it on to a flat dish. Lay the escalopes on it in the centre and the forcemeat balls around them. Serve very hot.