Another way to ragoo a breast of veal is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a fried breast of veal served garnished with forcemeat balls and covered in a thick stock made from the veal bones flavoured with ketchup, herbs, spices wine and mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Another way to ragoo a breast of veal.
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Another way to ragoo a breaſt of veal.
YOU may bone it nicely, flour it, and fry it of a fine brown, then pour the fat out of the pan, and the ingredients as above, with the bones ; when enough, take it out, and ſtrain the liquor, then put in your meat again, with the ingredients, as before directed.
Modern Redaction
Ingredients
1 breast of veal
60g butter
200ml rich beef gravy
1 bunch of sweet herbs, securely tied together
1 onion
1/2 tsp black peppercorns
1/2 tsp white peppercorns
2 blades of mace
3 cloves
2 strips of thinly-pared lemon zest
15g wild mushrooms, chopped
2 tbsp ketchup
3 tbsp white wine
flour for dusting
6 button mushrooms, halved
6 forcemeat balls, fried
lemon slices, to garnish
Method:
Bone the breast of veal then flour it (reserve the bones). Melt the butter in a large pan, add the breast of veal and fry until golden brown all over. Pour out the excess fat from the pan then add the bones, beef gravy, spices, herbs, wild mushrooms, ketchup and white wine. Bring to a simmer, cover the pan and cook for about 40 minutes, or until the veal is tender.
Remove the veal and set aside then strain the liquid back into the pan. Add the button mushrooms then place the veal back in the pan. Bring to a boil and continue cooking until the sauce has reduced and is thick in consistency. At the same time, fry the forcemeat balls until nicely browned and cooked through.
Arrange the veal in the centre of a serving dish and arrange the forcemeat balls around it. Pour over the sauce, garnish with lemon slices and serve.
