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Veal en Ratatouille

A historic Creole dish of brisket of veal, ham, garlic, tomatoes and fresh okra. Adapted from Veal en Ratatouille, from The Picayune's Creole Cook Book (1910).

Adapted from Veal en Ratatouille, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/veal-en-ratatouille.md.

Ingredients

The dish

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Veal en Ratatouille

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Produce

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Meat & Poultry

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Spices & Seasoning

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Cooking Instructions

  1. Cut the veal into pieces of about three inches in length and two in width

  2. Cut the ham into dice shape, and the sweet potatoes, after peeling, into cubes of about one and a half inches

  3. Add a half sweet pepper pod, if possible, being careful to extract all the seeds

  4. Season the veal highly

  5. Put a tablespoonful of lard into the stew pot, add the veal and let it brown nicely

  6. Then add the ham, the sweet potatoes and the pepper pod, and let them simmer gently for about fifteen minutes

  7. Place a tablespoonful of butter into a saucepan, and when it melts add the chopped onion

  8. As they brown nicely, add the minced herbs and garlic, and then the tomatoes sliced and chopped, in their own liquor

  9. Let this stew for about fifteen minutes, and then add this to the stewing veal

  10. Mix thoroughly and set back on the stove, covering tightly, and let it simmer slowly and constantly, with a regular fire, for about two hours

  11. Then add the okras, which have been tipped and sliced very thinly

  12. Let the mixture simmer for a half hour longer, and serve

Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)