Ragout
From Camp cookery (Kephart), 1910
This dish may be thickened with browned flour and vegetables can be added.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 29. The excerpt below is the record exactly as published.
Use lean meat only. First brown it with some hot fat in a frying-pan; or jDut a couple of ounces of chopped pork in a kettle and get it thoroughly hot; cut your meat into small pieces; drop them into the fat and "jiggle" the kettle until the surface of the meat is coagulated by the hot fat, being careful, the while, not to burn it. Add a thickening of a couple of ounces of flour and mix it thoroughly with the fat; then a pint of water or soup-stock. Heat the contents 60 CAMP COOKERY. of the kettle to boiling and season with salt, Pep- per, and chopped onion. Curry powder, if you like it, is proper in a stew. Now cover the kettle closely and hang it where it will only simmer for four or five hours. Stews may be thickened with rice, potatoes, or oatmeal, as well as with flour. Add condiments to suit the taste. A ragout is nothing but a highly seasoned stew. The greater the variety of meats and vegetables, the better. The method given above is the one I have fol- lowed; but I take the liberty of adding another by Captain Kenealy: Stewing is an admirable way of making palatable coarse and tough pieces of meat, but it requires the knack, like all other culinary processes. Have a hot fry- pan ready, cut the meat up into small squares and put it (without any dripping or fat) into the pan. Let it brown well, adding a small quantity of granulated sugar and sliced onions to taste. Cook until the onions are tender and well colored. Then empty the fry-pan into a stew-pan and add boiling water to cover the meat, and let it simmer gently for two or three hours. Flavor with salt
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