Knuckle of Veal en Ragout

Ingredients

• 1 knuckle veal
• fine salt
• white pepper
• flour
• butter
• boiling water
• 1 faggot thyme and parsley
• 1 head celery
• cayenne
• 1–2 blade mace
• 1 large teaspoonful flour
• 1 slice butter
• rice-flour
• mushroom catsup
• Harvey's sauce
• 1 glass sherry or Madeira
• store-sauce
• fried forcemeat balls
• 1.5 pint young green peas
• broth

Instructions

1. Cut the flesh of a knuckle of veal into small thick slices.
2. Season the veal slices with fine salt and white pepper.
3. Flour the veal lightly.
4. Fry the veal in butter until pale brown.
5. Lay the fried veal into a very clean stewpan or saucepan.
6. Just cover the veal with boiling water.
7. Skim the broth clean.
8. Add a faggot of thyme and parsley, the white part of a head of celery, a small quantity of cayenne, and a blade or two of mace.
9. Stew very gently for an hour and three quarters to two hours and a half.
10. Thicken and enrich the gravy if needful with rice-flour and mushroom catsup or Harvey's sauce, or with a large teaspoonful of flour mixed with a slice of butter, a little good store-sauce, and a glass of sherry or Madeira.
11. Add fried forcemeat balls at pleasure if desired.
12. For variation, add an additional quantity of water or broth made with the bones and a pint and a half of young green peas, stewing them with the veal for an hour.