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RAGOUT OF COLD VEAL (Cold Meat Cookery)

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. 900.
  2. INGREDIENTS.--The remains of cold veal, 1 oz.
  3. of butter, 1/2 pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls.
  4. Mode.--Any part of veal will make this dish.
  5. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz.
  6. of butter, and fry a light brown;
  7. add the gravy (hot water may be substituted for this), thicken with a little butter and flour, and stew gently about 1/4 hour;
  8. season with pepper, salt, and pounded mace;
  9. add the ketchup, sherry, and lemon-juice;
  10. give one boil, and serve.
  11. Garnish the dish with forcemeat balls and fried rashers of bacon.
  12. Average cost, exclusive of the cold meat, 6d.
  13. Note.--The above recipe may be varied, by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the meat, and then stewed in the gravy.