Game Ragout Made from Remnants

Ingredients

• 1% lbs. cold game remnants
• 1 small onion
• % lb. of bacon
• 1 pt. bouillon, boiled from the bones
• 1 tbsp. of butter
• 2% tbsps. of flour
• 1% tbsps. of lemon juice
• 2 vinegar or dill pickles, sliced
• Salt
• 1 pinch of j)epper

Method

1. 1

   Cut meat into equal pieces.

2. 2

   Boil bones in water to make broth.

3. 3

   Brown bacon in butter, add onion and flour, then bouillon.

4. 4

   Add leftover game gravy if available, season, and cook for 20 minutes.

5. 5

   Strain, add pickles, and heat meat in gravy without cooking further.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 57. The excerpt below is the record exactly as published.

GAME RAGOUT MADE FROM REMNANTS. Quantity for 6 Persons. 1% lbs. cold game remnants, 1 small onion either deer, doe, rabbit or Salt wild boar meat 1 pinch of j)epper % lb. of bacon 1 pt. bouillon, boiled from the 1 tbsp. of butter bones 2% tbsps. of flour % cup sour or sweet cream 1% tbsps. of lemon juice 2 vinegar or dill pickles, sliced

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