Poultry Ragout

Ingredients

• put in a stewpan 1 pint of good stock
• add any bones or trimmings
• 1 onion
• a few cloves
• 1 peppercorns
• a little salt
• Melt 2 oz. of butter
• mix with 1 oz. of flour
• a dessertspoonful of chili vinegar or lemon juice
• and 1 glass of port wine

Method

1. 1

   Half roast any fowl or game, then divide it into joints.

2. 2

   Put in a stewpan with stock, bones, onion, cloves, peppercorns, and salt.

3. 3

   Stew gently for half an hour.

4. 4

   Pour off the gravy, keeping the fowl hot.

5. 5

   Strain the gravy, skim off the fat, and mix with melted butter and flour.

6. 6

   Add vinegar and port wine, boil for two minutes, dish the fowl, and pour the sauce over it.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 20. The excerpt below is the record exactly as published.

Poultry Ragout. Half roast any fowl or game. When half done, take it x and divide it into joints; put in a stewpan 1 pint of goo stock ; add any bones or trimmings, 1 onion, a few cloves, 1 peppercorns, a little salt ; put the pieces of fowl into this an stew gently for half an hour, or till the fowl seems cooke< Pour off the gravy, keeping the fowl hot ; strain it, and ski] off the fat. Melt 2 oz. of butter in a stewpan, mix with 1 oz. of flour, add gradually the gravy, a dessertspoonful < chili vinegar or lemon juice, and 1 glass of port wine

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