RAGOONG

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (17)
  1. Cut off the green heads of a hundred of asparagus, chop the rest small as far as it runs tender, and throw it likewise into salt and water.
  2. Wash and scrape clean a bunch of celery, and cut it into pieces about three inches long.
  3. Put the celery into a saucepan with a pint of water, three or four blades of mace, and some white pepper tied in a rag.
  4. Stew the celery mixture until it is quite tender.
  5. Add the prepared asparagus to the saucepan, shake it, and let it simmer until the grass is cooked.
  6. Take the three heads of endive out of the water, drain them, and leave the largest whole.
  7. Pull the other endive heads apart, leaf by leaf, and put them into the stew-pan with a pint of white wine.
  8. Cover the pan close and let it boil until the endive is just tender.
  9. Put in a quarter of a pound of butter rolled in flour, cover the pan again, and keep shaking it.
  10. When the endive is cooked, take it up and lay the whole head in the middle of the serving dish.
  11. With a spoon, take out the celery and grass and lay them around the endive head.
  12. Place the other parts of the endive over the celery and grass.
  13. Pour the liquor from the saucepan into the stew-pan, stir the whole together, and season with salt.
  14. In a separate bowl, beat the yolks of two eggs with a quarter of a pint of cream and a little grated nutmeg.
  15. Mix this egg and cream mixture with the sauce in the stew-pan.
  16. Keep stirring the sauce one way until it thickens.
  17. Pour the thickened sauce over the ragoo and serve to table.
Original Text
RAGOONG for three hours. Cut off the green heads of a hundred of asparagus, chop the rest small as far as it runs tender, and throw it likewise into salt and water. Then take a bunch of celery, wash and scrape it clean, and cut it into pieces about three inches long. Put it into a saucepan with a pint of water, three or four blades of mace, and some white pepper tied in a rag. When it has stewed till it is quite tender, put in the asparagus, shake the saucepan, and let it simmer till the grass is enough. Take the three heads of endive out of the water, drain them, and leave the largest whole. Pull the others asunder, leaf by leaf, and put them into the stew-pan, with a pint of white wine. Cover the pan close, and let it boil till the endive is just enough. Then put in a quarter of a pound of butter rolled in flour, cover the pan again, and keep shaking it. When the endive is enough, take it up, and lay the whole head in the middle; then with a spoon take out the celery and grass, and lay them round it, and the other parts of the endive over that. Pour the liquor out of the saucepan into the stew pan, stir the whole together, and season it with salt. Have ready the yolks of two eggs, beat up with a quarter of a pint of cream, and a little grated nutmeg. Mix this with the sauce, keep stirring it one way till it is thick, then pour it over the ragoo, and serve it to table.
Notes
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