Home › The Principles of Cookery › Veal, Cold, to Ragout

Veal, Cold, to Ragout

Cut the white part of the cold veal into small round cutlets about the third of an inch thick, and free them from skin and gristle. Break up the bones of the veal, and with them, the skin and trimmings of the meat, and any flavouring ingredients that may be chosen, make a little good gravy. Strain this, and thicken it with a small piece of brown roux, or with a small slice of butter. Season the gravy rather highly with pepper, mace or nutmeg, and anchovy, or mushroom-powder. Flour the slices of veal, and fry them in hot fat till they are lightly browned. Drain them, put them on a dish, pour the gravy over, and serve very hot. Time, an hour or more to make the gravy.