Home › The Principles of Cookery › Veal, Knuckle of, Ragout Of

Veal, Knuckle of, Ragout Of

Cut a knuckle of veal into small thick slices. Sprinkle a little pepper and salt on these, dredge flour upon them, and fry them in butter till they are brightly browned on both sides. Drain them, put them in a saucepan, and barely cover them with boiling stock or water. Throw in a bunch of sweet herbs, a blade of mace, and a few outer sticks of celery. Let the liquor boil up, remove the scum as it rises, then draw the saucepan to the side and let its contents simmer very gently till the veal is tender. Thicken the gravy with ground rice, add a table-spoonful of good store sauce, and serve. A few forcemeat balls may be added if liked. By way of variety, a pint of freshly-shelled young green peas may be stewed separately and served with the veal. Cooked veal may be cut into small pieces and stewed according to this recipe in a little of the liquor in which it was boiled mixed with milk. Whole rice or peas may be stewed with it. Time to simmer the veal, about two hours. Probable cost, knuckle of veal, 7d. per pound.