Cold Meat Ragout

Ingredients

• some cold cooked Meat
• sufficient salt
• sufficient pepper
• 2 tablespoonfuls of white wine
• 1 tablespoonful of flour
• 1 teaspoonful of caramel

Method

1. 1

   Cut cold meat into small pieces, simmer in boiling water for 2-3 hours.

2. 2

   Add mushrooms, wine, salt, and pepper.

3. 3

   Mix flour with water, stir into the mixture, boil for 10 minutes.

4. 4

   Serve with mashed potatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 493. The excerpt below is the record exactly as published.

Cold Meat Ragofit. — Take some cold cooked Meat, remove the bones (if any), skin, and gristle, cut it up into small pieces about Jin. square, put them into a stewpan with sufficient boiling water to cover, place the pan at the side of the fire, and let the mixture simmer' gently for two or three hours ; add a few finely-chopped mushrooms, 2 table- spoonfuls of white wine, and sufficient salt and pepper to taste. Put 1 table-spoonful of flour into a basin with a little water, make it into a stiff paste, and stir it into the boiling liquor ; if it does not make it brown enough, add 1 teaspoonful of caramel

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