Ragout

Ingredients

• cold meat
• an onion, or several if you like them
• half a lemon
• a cup of gravy
• pepper
• salt
• a small quantity of any sauce or flavoring

Method

1. 1

   Slice the meat and put it in a stew-pan with sliced onion.

2. 2

   Squeeze half a lemon or add a dessert-spoonful of vinegar.

3. 3

   Cover closely without water and cook for three quarters of an hour, shaking occasionally.

4. 4

   Dredge the meat in flour, stir, and add gravy, pepper, salt, and sauce.

5. 5

   Stew gently for a minute or two, then return the meat to heat and serve garnished with toast or pickles.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 43. The excerpt below is the record exactly as published.

ragout may be made from cold meat thus : Slice the meat, put it in a stew-pan in which an onion, or several if you like them, has been sliced; squeeze half a lemon into it, or a dessert-spoonful of vine- gar, cover closely without water, and when it begins to cook, set the stew-pan at the back of the stove for three quarters of an hour, shaking it occasionally. The onions should now be brown; take out the meat, dredge in a little flour, stir it round, and add a cup of gravy, pepper, salt, and a small quantity of any sauce or flavoring

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