Veal Ragout

Name: Veal Ragout
Ingredients: 1/2 lb veal, for braising; 1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs); 2 cups water; 1 teaspoon salt; 1 onion; 1 large carrot; 1/2 cup fresh parsley; 1/2 teaspoon thyme (preferably fresh branch or two); 1 bay leaf; 1 pinch mace; 6 peppercorns; Sauce; 2 cups broth, from braising the veal; 3 tablespoons butter; 4 tablespoons flour; 1 tablespoon lemon juice; 2 tablespoons cream

17 ingredients

12 steps

Ingredients

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
Sauce
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

Directions

1

Brown piece of veal in butter.
2

Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
3

Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
4

Remove solids with a slotted spoon.
5

Discard vegetables, herbs, and seasonings.
6

Slice the veal into small bite size pieces.
7

Make sauce- melt butter, add flour and stir constantly for a few minutes.
8

Gradually add broth.
9

Add meatballs and veal pieces back to the sauce.
10

Add lemon, stir.
11

Add cream, stir.
12

Serve over rice, pasta or mashed potatoes.