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Ragout of Cold Veal

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 pint of boiling water
  2. an ounce of butter
  3. 1 wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The neck, loin, or fillet of veal can be used.
  2. Cut the veal in cutlets.
  3. Put in frying-pan a piece of butter;
  4. when hot, flour and fry the veal a light brown.
  5. Take it out, and put 1 pint of boiling water in the pan;
  6. give it a boil up for a minute and strain it into a basin, while you make a thickening as follows: Melt an ounce of butter in a pan and mix with it as much flour as will dry it up;
  7. stir it over the fire a few minutes and gradually add to it the gravy you made in the frying-pan;
  8. let them simmer together for ten minutes.
  9. Season with pepper, salt, a little mace, 1 wine-glass of mushroom catsup or wine till the meat is thoroughly warmed.
  10. Ready-boiled bacon, sliced, may be put in to warm with the veal.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.