To Ragout a Knuckle of Veal

Ingredients

• Knuckle of veal
• pepper and salt to taste
• flour
• 1 onion
• 1 head celery, or a little celery-seed
• a faggot of savoury herbs
• 2 blade pounded mace
• thickening of butter and flour
• a few young carrots
• 1 tablespoonful ketchup
• 1 tablespoonful tomato sauce
• 3 tablespoonful sherry
• the juice of 1/4 lemon

Instructions

1. Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour.
2. Fry them in a little butter of a pale brown, and put them into a stewpan with the bone (which should be chopped in several places);
3. add the celery, herbs, mace, and carrots;
4. pour over all about 1 pint of hot water, and let it simmer very gently for 2 hours, over a slow but clear fire.
5. Take out the slices of meat and carrots, strain and thicken the gravy with a little butter rolled in flour;
6. add the remaining ingredients, give one boil, put back the meat and carrots, let these get hot through, and serve.
7. When in season, a few green peas, _boiled separately_, and added to this dish at the moment of serving, would be found a very agreeable addition.