Ragout Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

One ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
half an ounce of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a quarter of an ounce of allspice ↝ Spices, allspice, ground [Spices and Herbs]
black pepper ground, half an ounce ↝ Spices, pepper, black [Spices and Herbs]
lemon-peel grated, half an ounce ↝ Lemon peel, raw [Fruits and Fruit Juices]
of ginger grated, a quarter of an ounce ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg grated, a quarter of an ounce ↝ Oil, nutmeg butter [Fats and Oils]
cayenne pepper two drachms ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a quart of vinegar or wine ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Pound all these spices.
Pass them through a sieve.
Infuse the spices in a quart of vinegar or wine.
Bottle them for use.

Original Text

Ragout Sauce.

One ounce of salt; half an ounce of mustard; a quarter of an ounce of allspice; black pepper ground, and lemon-peel grated, half an ounce each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne pepper two drachms. Pound all these, and pass them through a sieve, infused in a quart of vinegar or wine, and bottle them for use.

Spice in ragout is indispensable to give it a flavour, but not a predominating one.

Notes

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