Knuckle of Veal en Ragout

Name: Knuckle of Veal en Ragout
Cuisine: United Kingdom
Ingredients: veal; cayenne; mace; white part; celery; sherry; madeira; rice-flour; mushroom catsup; flour; butter; fine salt; white pepper; thyme; parsley; pale; water; green peas stewed; broth; forcemeat balls of no. 1

Preparation info

Difficulty
Medium

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Method

Cut in small thick slices the flesh of a knuckle of veal, season it with a little fine salt and white pepper,