How to brown Ragoo a BREAST of VEAL »
Posted By palacodesocial 1 year, 1 month ago in NewsTake a breast of veal, cut off both the ends, and half roast it; then
put it into a stew-pan, with a quart of brown gravy, a spoonful of
mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew
over a slow fire whilst your veal is enough; then put in two or three
shred mushrooms or oysters, two or three spoonfuls of white wine;
thicken up your sauce with flour and butter; you may lay round your
veal some stew’ d morels and truffles; if you have none, some pallets
stew’ d in gravy, with artichoke-bottoms cut in quarters, dipt in eggs
and fry’ d, and some forc’ d-meat-balls; you may fry the sweet-bread cut
in pieces, and lay over the veal, or fry’ d oysters; when you fry your
oysters you must dip them in egg and flour mixed. Garnish your dish
with lemon and pickles.
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