Olives en Ragout

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Turn or stone eighteen or twenty fine olives.
  2. Put them into a pan with sufficient good stock to cover them.
  3. Add half a wineglassful of sherry.
  4. Add three or four drops of essence of anchovy.
  5. Stew them gently at the side of the fire in a tightly covered pan for about half an hour.
Original Text · last edited 4 days ago
Olives en Ragout.—Turn or stone eighteen or twenty fine olives, put them into a pan with sufficient good stock to cover them, add half a wineglassful of sherry, three or four drops of essence of anchovy, and stew them gently at the side of the fire in a tightly covered pan for about half an hour.
Notes
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