Ham Corn Ragout

Ingredients

• scraps of ham or bacon
• six ripe tomatoes
• six ears of corn
• red pepper to taste
• salt to taste

Method

1. 1

   Cut scraps of ham or bacon into small squares and fry until brown.

2. 2

   Add peeled and sliced tomatoes and corn grains.

3. 3

   Cover with boiling water, season with red pepper and salt, and cook slowly for half an hour.

4. 4

   Serve hot with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 136. The excerpt below is the record exactly as published.

d pepper to taste. After cooking add one egg slightly beaten and cook one minute. Refill the tomatoes with this mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven. Ham Corn Ragout Cut scraps of ham or bacon in small squares ; fry brown, add six ripe tomatoes, peeled and sliced, and the grains cut from six ears of corn. Cover with boiling water, season with red pepper and salt, and cook slowly one-half hour. Serve hot with toasted bread. Cucumbers in Brown Gravy Pare half a dozen medium-sized cucumbers and cut them into thick slices, place them in iced water, let stand half an hour, drain, simmer in unseasoned beef stock until tender, then skim out the cucumbers and lay them in a hot vegetable dish. Cook one tablespoon of browned flour in one tablespoon of butter, add the stock, stir until thick and smooth, season with one teaspoon of kitchen bouquet, one-third teaspoon of onion juice and pepper and salt to taste

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