Ragout of Veal

By the RecipeCafe Archives

Ingredients

• 2 cups cold roast veal, cut into 1-inch (2.5 cm) cubes
• 1 ½ cups Brown Sauce
• 1 tsp Worcestershire sauce
• 1 Few drops onion juice
• 1 Few grains cayenne pepper

Instructions

1. 1. Cut the cold roast veal into 1-inch (2.5 cm) cubes.
2. 2. In a heavy saucepan over medium-low heat, combine the Brown Sauce, Worcestershire sauce, onion juice, and cayenne. Stir to combine.
3. 3. Add the veal cubes to the sauce. Reheat gently, stirring occasionally, for 8–12 minutes, until the veal is heated through to an internal temperature of at least 165°F (74°C) and the sauce is steaming and just beginning to bubble at the edges. Do not boil vigorously, as this will toughen the already-cooked meat.
4. 4. Taste and adjust seasoning. Serve immediately.