< Page:Art of Cookery 1774 edition.djvu
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to keep in the gravy; and when it is enough have ready half a pint of strong gravy, season it high, put in mushrooms and pickles, force-meat balls dipped in the yolks of eggs, oysters stewed and fried, to lay round and at the top of your dish, and then serve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with the yolks of eggs beat up with tow or three spoonfuls of cream.

To ragoo a breast of veal.

TAKE your breast of veal, put it into a large stew-pan, put in a bundle of sweet-herbs, an onion, some black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon peel, and just cover it with water: when it is tender, take it up, bone it, put in the bones, boil it up till the gravy is very good, then strain it off, and if you have a little rich beef gravy ad a quarter of a pint, put in half an ounce of truffles and morels, a spoonful or two of catchup, two or three spoonfuls of white wine, and let them all boil together: in the mean time flour the veal, and fry it in butter till it is of a fine brown, then drain out all the butter and pour the gravy you are boiling to the veal, with a few mushrooms: boil all together till the sauce is rich and thick, and cut the sweetbread into four. A few force-meat balls is proper in it. Lay the veal in the dish, and pour the sauce all over it. Garnish with lemon.

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.

A breast of veal in hodge-podge.

TAKE a breast of veal, cut the bisscuit into little pieces, and every bone asunder, then flour it, and put half a pound of good butter into a stew-pan; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling; pour it in the stew-pan, fill it up and stir it round, throw in a pint of green peas, a fine lettuce whole, clean washed, two or three blades of mace, a little whole pepper tied in a muslin rag, a little bundle of sweet herbs, a small

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