Ragout

Ingredients

• moisten with 3 pints of water or white broth
• add 2 pinches of salt
• 1 pinch of pepper
• two crushed cloves of garlic
• a bouquet garni

Method

1. 1

   Stir well for two minutes, continue stirring, and cook for forty-five minutes.

2. 2

   Two minutes after it begins to boil, thoroughly skim it, remove the bouquet, and pour the ragout on a hot dish.

3. 3

   Garnish with flageolets, cooked Lima beans, or any other vegetable garnish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 226. The excerpt below is the record exactly as published.

moisten with 3 pints of water or white broth, continue stirring, and add 2 pinches of salt, 1 pinch of pepper, two crushed cloves of garlic, and a bouquet garni. Cook for forty-five minutes. Two minutes after it begins to boil, thoroughly skim it, remove the bouquet, and pour the ragout

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