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Ragout of Roast Veal

4 servings

Ingredients

• 1.5 pcs onions
• 2 tablespoons butter or half roasting fat, half butter
• 1 tablespoons flour
• water (a little)
• roasting jus (a little)
• diced pickled cucumbers (a little)
• 1 tablespoons pickled pearl onions
• allspice (a little)
• 1 pcs bay leaf
• salt (a little)
• roast veal (a little)

Instructions

1. Sauté 1 to 2 sliced onions in 2 tablespoons of butter or half roasting fat, half butter, until golden brown.
2. Add 1 tablespoon of flour and stir well, then add a few cups of water with roasting jus, diced pickled cucumbers, 1 tablespoon of pickled pearl onions, as well as a few grains of allspice, 1 bay leaf, and a little salt.
3. Once the cucumbers are soft, let the roast veal, cut into suitable pieces, just heat through in the sauce – prolonged cooking will make it tough.
4. Ragouts are best served in the cooking vessel in which they were prepared.

Modernized from a treasured 19th-century German cookbook.