Ragout of Cold Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of leftover cooked veal that's fried and served in a gravy base with mushroom ketchup, sherry and lemon juice and which is served with forcemeat balls and bacon. The full recipe is presented here and I hope you enjoy this classic British version of: Ragout of Cold Veal.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
RAGOUT OF COLD VEAL (Cold Meat Cookery).
900. INGREDIENTS.—The remains of cold veal, 1 oz. 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.
Mode.—Any part of veal will make this dish. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with a little butter and flour, and stew gently about 1/4 hour; season with pepper, salt, and pounded mace; add the ketchup, sherry, and lemon-juice; give one boil, and serve. Garnish the dish with forcemeat balls and fried rashers of bacon.
Time.—Altogether 1/2 hour.
Average cost, exclusive of the cold meat, 6d.
Seasonable from March to October.
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.
Modern Redaction
Ingredients:
remains of cold, cooked veal, cut into serving pieces (about 500g)
30g butter
300ml good gravy
1 tbsp butter mixed to a paste with 2 tsp plain flour (as a thickening)
salt and freshly-ground black pepper, to taste
1 tbsp mushroom ketchup
1 tbsp dry sherry
1 dessert spoon lemon juice
forcemeat balls, to garnish
fried bacon rashers, to garnish
Method:
Trim the meat of the veal joint and cut into serving pieces. Combine in a pan with the butter and fry until golden brown. Stir in the gravy and bring to a simmer then work in the butter and flour mix, beating to combine until smooth.
Return to a simmer and cook for about 15 minutes, or until thickened then season to taste with salt and black pepper before adding the mushroom ketchup, sherry and lemon juice. Bring to a boil then take off the heat and turn into a serving dish. Garnish with the forcemeat balls and the fried bacon rashers then serve.
