Chile Ragout

Ingredients

• 3 bouillon cubes
• 2 cups of boiling water
• 1 1/2 teaspoons of salt
• 1/2 cup of Victory flour
• 1 can of chopped DEL MONTE Canned Green Chile
• 1 cup of diced cooked carrots
• 1 cup of diced cooked potatoes
• 1 cup of diced cooked turnips
• 1 small chopped onion

Method

1. 1

   Dissolve bouillon in boiling water, add salt and moistened flour.

2. 2

   Boil, then add green chile, vegetables, and onion.

3. 3

   Cook until heated through and serve.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.

d 1% teaspoons of salt and % teaspoon of soda and boil until beans are tender. Cut a small slice of fat salt pork in pieces and fry until fat is tried out, add ^ pound of well seasoned Hamburg steak or chopped left over meat, sprinkle with 1 tablespoon of flour and brown. Add 1/2 cup of chopped DEL MONTE Canned Green Chile, 1 can of DEL MONTE Canned Tomato Sauce, 1 clove of garlic, or 1 chopped onion, and 1 cup of water. Bake in a moderate oven for 1 hour, adding more water if necessary. CHILE RAGOUT — Dissolve 3 bouillon cubes in 2 cups of boiling water and add IVz teaspoons of salt and %' cup of Victory flour moistened with % cup of cold water. Boil and add 1 can of chopped DEL MONTE Canned Green Chile, 1 cup each of diced cooked carrots, potatoes, and turnips, and 1 small chopped onion

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