Mulligan

Ingredients

• 3 pounds of meat scraps
• ½ cabbage, shredded
• 1 bunch carrots
• 1 pound potatoes
• 2 onions, sliced
• salt and pepper

Method

1. 1

   Start the meat cooking, then add the vegetables, stirring occasionally so the potatoes, which sink to the bottom, won't stick there.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 54. The excerpt below is the record exactly as published.

Mulligan, the type called Ragout a la Financiere on ritzy bills-of-fare. But ordinarily, the simpler the ragout, the better, and here's a story to illustrate: DISHES FOR KNIFE, FORK AND SPOON lOI COOK'S CHOICE Professional cooks do simple dishes for themselves which they prefer to the fancy ones they make for their employers. In Cla- risse, or the Old Cook, we find this illuminating anecdote: The "master," named Brumaque, is dining alone while his cook Sophie is out on an errand: "He starts by filling two of his glasses with Loka and White Sicilian and, comfortably seated before a huge table, where, on a snowy cloth river trout, Loire carp au bleu, with its caviar, a pate of wild duck liver au grand Tivollier, a truffle salad, prawns cooked a la Lorraine, black grapes, velvety peaches and barberry preserve please the eye, makes ready to eat, when lo ! through the crack of the door a most delicious smell steals to his nostrils, making his mouth water. "Brumaque rises and follows the savory trail, which leads to his own kitchen. O joy! Sophie the cook is absent. With a trembling hand the amateur takes the cover off the saucepan from which escapes the enticing smell and there, ye immortal gods! he sees the dish! It is one of those which an artist makes for herself and never for her master, a ragout of mutton, the ideal golden-brown ragout, with a thick sauce transparent and warm in color, and potatoes that are like living topazes. Trembling, like the thief he is, Bru- maque carefully helps himself to the stew and eats, tasting it, relishing it, and devouring it with such gusto that the plate is licked clean, washed, cleaned better than by a dog. But the terrible Sophie returns; furious, with her arms akimbo: "*So,' she says, *you have stolen my food!* "* Well,' says the master, pale and smiling faintly, 'you can have mine.' "'This time I will let it pass,' says the cook severely, *but don't let it happen again. I don't eat your nastiness.' " CASSOULET lyi PINTS NAVY BEANS I PIECE BACON RIND lyi POUNDS LEAN MUTTON I POUND LEAN PORK, DICED 1 ONION SLICED ^ POUND SMOKED SAUSAGE GOOSE OR BACON FAT I SPRIG THYME 2 GARLIC CLOVES, SLICED I TABLESPOON MINCED PARSLEY I TOMATO SALT AND PEPPER I02 MOST-FOR-YOUR-MONEY COOK BOOK Soak and parboil beans. Cut bones from mutton and simmer to make a broth; and if you have a piece of fowl, a goose or duck carcass, or any other tasty leftover, throw it in with the mutton bones. Start simmering onion in fat, add garlic, then mutton, and let all slowly brown; take out mutton, add tomato to pan and simmer until thick. Place bacon rind in bottom of a wide saucepan or earthenware casserole, add onion mixture, then a few beans and some of the meat; alternate beans and meat, seasoning each layer, until all are used. Pour in the strained juice, cover very closely and simmer for about 3 hours. The French often buy a piece of goose to include with the other meats, but there are only a few foreign butcher shops in our cities which will accommodate their customers by selling portions of poultry. As for the sausage, there is nothing so good to give flavor to soups and stews as that smoked sausage sold for this purpose by Italian and Spanish grocers. BOUILLI, OR LEFTOVER BOILED BEEF Beef which had served for soup-making was once considered use- less and thrown away by prodigal American housewives, until our chemists discovered that such meats still contain valuable food elements that are not dissolved by boiling. French cooks, however, have always made tasty and nourishing dishes out of the remains of their soup pots, to serve on the following day. REHEATED SOUP MEAT (i) Cut meat across the grain in even thin slices. Mince i onion, I garlic clove, i parsley sprig, and i anchovy, and mix together. Place half of the mixture in a saucepan with i cup of leftover soup and I tablespoon of the fat skimmed from soup. Lay the meat slices in the pan and cover with the other half of mixture. Simmer 30 minutes. (2) Brown a sliced onion in 2 tablespoons soup fat, add I tablespoon flour, mix well; add i^ cups leftover soup, i tablespoon vinegar, salt and pepper. Boil and stir 5 minutes. Care- fully lay thinly sliced meat in pan and simmer 15-20 minutes. (3) Blanch a dozen small onions, drain and brown in a mixture of butter and soup fat; add i>^ cups leftover soup, and thinly sliced DISHES FOR KNIFE, FORK AND SPOON IO3 meat. Simmer until onions are done. (4) Brown i tablespoon flour in soup fat, add \% cups leftover soup and a grated onion; season, stir, and boil 5 minutes. Lay thinly sliced meat in a baking dish, pour gravy over it, sprinkle with crumbs, dot with butter, and brown in oven. XIII. Mulligans^ SlumguUionSy Lobscouses and Burgoos MULLIGAN This American specialty of tramp jungles cannot be reduced to one recipe, for its ingredients depend on what you've got, its mix- ture on the artistic inspiration of the cook, and the time required for cooking entirely on the hunger of the eaters-to-be. Here's a sample, however, based on the take of a lucky day: 3 POUNDS OF MEAT SCRAPS }4 CABBAGE, SHREDDED 1 BUNCH CARROTS I POUND POTATOES 2 ONIONS, SLICED

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