Poultry Ragout

Ingredients

• Half roast the thing which is to be dressed as a ragout
• two dozen corns of allspice
• two dozen corns of black pepper
• a few cloves
• a piece of lemon-peel
• a stick of celery
• a couple of bay-leaves
• stew in good stock

Method

1. 1

   Half roast the bird, carve into joints, and stew in stock with onions, allspice, black pepper, cloves, lemon peel, and optional celery or bay leaves.

2. 2

   Simmer for three-quarters of an hour, strain gravy, thicken with roux or butter rolled in browned flour, add white wine and lemon juice.

3. 3

   Serve hot over the meat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1359. The excerpt below is the record exactly as published.

oultry, Ragout of (another way) -—This is a general recipe, and may be used to ragout poultry, pigeons, rabbits, &c. Half roast the thing which is to be dressed as a ragout. Carve it into joints, as at table, and stew in good stock, with a couple of onions, two dozen corns of allspice and black pepper, a few cloves, a piece of lemon-peel, and for some things a stick of celery, for others a couple of bay-leaves

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