The Ragout

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
ragout base
optional additions for company
Instructions (8)
  1. Cut the nicest part of the head, the kernels, and part of the fat of the root of the tongue into small thick pieces.
  2. Rub these pieces with some of the same seasoning as used previously.
  3. Put the seasoned pieces into a quart of the liquor that was kept out before the vegetables were added.
  4. Flour the mixture well.
  5. Simmer them until nicely tender.
  6. Add a little mushroom and walnut catsup, a little soy, and a glass of port wine, and a teaspoonful of made mustard.
  7. Boil all together before serving.
Optional additions for company
  1. If serving for company, add small eggs and forcemeat balls.
Original Text
The Ragout. Cut the nicest part of the head in small thick pieces, the kernels, and part of the fat of the root of the tongue. Rub these with some of the same seasoning, as you put them into a quart of the liquor, kept out for that purpose before the vegetables were added; flour well, and simmer them till nicely tender. Then put a little mushroom and walnut catsup, a little soy, and a glass of port wine, a teaspoonful of made mustard, and boil all up together before served. If for company, small eggs and forcemeat balls. This mode furnishes an excellent soup, and a ragout at small expense, and they are uncommon. The other part will warm for the family.
Notes
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