Name: Ragout of a Breast of Veal
Cuisine: American Southern
Ingredients: 1 breast of veal with brisket; 1 quart good gravy; undefined wine; undefined walnut catsup; undefined mushroom catsup; 1 tea-spoonful curry powder; undefined cloves garlic; undefined sweetbreads

Original Recipe

Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder, and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish with sweatbreads nicely broiled.

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skillet

Roasting pan

skillet

Stew pan or large pot

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Broiler or grill

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1

Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder, and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish with sweatbreads nicely broiled.

Ragout of a Breast of Veal

Original Recipe

Ingredients

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