Ragout

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (17)
for the ragout
for serving with macaroni
Instructions (17)
  1. Bone the breast of mutton, removing all unnecessary fat.
  2. Dust the inside of the mutton breast with freshly ground black pepper and minced or powdered sweet herbs (parsley, thyme, marjoram, etc.).
  3. Lay on this a strip of bacon, both fat and lean, also rolled in pepper and sweet herbs.
  4. Tie up the meat into a neat roll.
  5. Prepare a forcemeat by mincing pretty finely a good piece of bacon (if this chance to be too lean add to it a little of the superfluous mutton fat), with onion, sweet herbs, and, if liked, a little garlic.
  6. When this is thoroughly blended put it into a saucepan in a smooth layer.
  7. On the forcemeat place the roll of meat, turning it till it is nicely browned all over.
  8. Season it with pepper and salt to taste.
  9. Add some tomato purée diluted with water or stock till of the consistency of thin pea soup.
  10. Just bring it to the boil, then allow it to simmer very slowly for three or four hours according to the size and thickness of the meat.
  11. When cooked, lift the meat out.
  12. Strain off the sauce.
  13. Use three-quarters of the sauce to moisten some ready cooked macaroni, previously well dusted with pepper, salt, and grated cheese.
  14. Turn the macaroni well over and over to get it thoroughly saturated with the liquor.
  15. Place a thick bed of this on a hot dish.
  16. Place the meat on it.
  17. Pour the reserved quarter of the meat liquor over the whole and send to table very hot.
Original Text · last edited 4 days ago
Ragout.—This is Neapolitan for ragout or stew, and is mostly in Naples made with a piece of beef; but breast, shoulder, or loin of mutton is quite as nice, really. Bone the breast, say, removing all unneces- sary fat, and dust the inside with freshly ground black pepper and minced or powdered sweet herbs (parsley, thyme, marjoram, etc.), then lay on this a strip of bacon, both fat and lean, also rolled in pepper and sweet herbs, and tie up the meat into a neat roll. Now prepare a forcemeat by mincing pretty finely a good piece of bacon (if this chance to be too lean add to it a little of the superfluous mutton fat), with onion, sweet herbs, and, if liked, a little garlic (remember that if you wish to obtain the flavour without the strength of garlic you should peel, but never cut, the clove, or the juice exuding will flavour everything hopelessly); when this is thoroughly blended put it into a saucepan in a smooth layer, and on it place the roll of meat, turning it till it is nicely browned all over. Now season it with pepper and salt to taste, and add to it some tomato purée diluted with water or stock till of the consistency of thin pea soup; just bring it to the boil, then allow it to simmer very slowly for three or four hours according to the size and thickness of the meat. When cooked, lift the meat out, strain off the sauce, and use three-quarters of it to moisten some ready cooked macaroni, previously well dusted with pepper, salt, and grated cheese, turning the macaroni well over and over to get it thoroughly saturated with the liquor; then place a thick bed of this on a hot dish, the meat on it, and lastly pour the reserved quarter of the meat liquor over the whole and send to table very hot. This meat is excellent hot, and, if possible, nicer cold. Remember in this as in every case the macaroni must be properly cooked.
Notes
—