Reference > Farmer's Cookbook > VEAL > Ragoût of Veal
  Blanquette of Veal Broiled Sweetbread  
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Ragoût of Veal

Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcestershire Sauce, few drops of onion juice, and a few grains of cayenne.


CONTENTS · BIBLIOGRAPHIC RECORD
  Blanquette of Veal Broiled Sweetbread  
 
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