In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, Pasta, or mashed potatoes. Sometimes it's made with Mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with Veal.
- 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
- 2 cups broth, from braising the Veal
- 3 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon lemon juice
- 2 tablespoons cream
Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
Remove solids with a slotted spoon.
Discard vegetables, herbs, and seasonings.
Slice the Veal into small bite size pieces.
Gradually add broth.
Add meatballs and Veal pieces back to the sauce.
Add lemon, stir.
Add cream, stir.