Chicken, Ragout of

Ingredients

• the bird
• a large onion
• two cloves
• the thin rind of a quarter of a lemon
• half a teaspoonful of allspice
• half a teaspoonful of whole pepper
• 2 ozs. of butter
• a dessert-spoonful of lemon-juice
• a glass of port or claret

Method

1. 1

   Partially roast the bird, then simmer with bones, onion, cloves, lemon rind, allspice, pepper, and stock until done.

2. 2

   Strain gravy, mix butter and flour, add hot liquor, lemon juice, and wine.

3. 3

   Serve meat with gravy and toasted sippets.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 314. The excerpt below is the record exactly as published.

Chicken, Ragout of. — This recipe may be followed with almost any kind of poultry or game. Partially roast the bird in the usual way. When it is half dressed, take it down, and, if liked, divide it into joints, or it may be stewed whole. Put it into a stewpan with any bones or trimmings that may be at hand, a large onion stuck with two cloves, the thin rind of a quarter of a lemon, rolled, half a teaspoonful of allspice, half a tea- spoonful of whole pepper, as much stock — or, failing this, water — as will cover the ingredients, and a little salt, if required. Simmer all very gently till the bird is done enough, then pour off the liquor and keep the bird hot. Strain the gravy, and skim the fat from it. Dissolve 2 ozs. of butter in a stewpan, and mix smopthly with it as much flour as will make it into a paste ; add gradu- ally the hot liquor, a dessert-spoonful of lemon- juice, and a glass of port or claret

Cook this with the app: pantry check, scaling, and the assistant.