Knuckle of Teal Ragout

Ingredients

• the meat all off the knuckle
• an onion
• a head of celery
• a bunch of parsley
• two blades of mace
• a tablespoon of browned flour
• a tablespoon of tomato catsup
• a glass of wine
• the juice of a lemon

Method

1. 1

   Cut the meat off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drippings; crack the bone and break it into several pieces, and put it with the trimmings into a stew-pan, with an onion, a head of celery, a bunch of parsley and thyme, and two blades of mace; pour cold water on them to cover, cover the pot closely and stew gently for two hours; then strain it, rub a piece of butter the size of an egg to a paste with a tablespoon of browned flour, stir it in, with a tablespoon of tomato catsup, a glass of wine and the juice of a lemon; lay in the meat, give all a boil up and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 31. The excerpt below is the record exactly as published.

Knuckle of Teal Bagout Out the meat all off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drip- pings ; crack the bone and break it into several pieces, and put It with the trimmings into a stew-pan, with an onion, a head of oelery, a bunch of parsley and thyme, and two blades of maoe; pour cold water on them to cover, cover the pot closely and stew gently for two hours ; then strain it, rub a pieoe of butter the sise of an egg to a paste with a tablespoon of browned floury stir it in, with a tablespoon of tomato catsup, a glass of wine and the juioe of a lemon

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