Ragout

Ingredients

• two tablespoons of olive oil
• one clove of garlic, minced
• a pound or two of cooked meat
• half as much thickly sliced potatoes as meat
• boiling water in which a couple of beef cubes have been dissolved
• seasoning of course

Method

1. 1

   Heat olive oil in a big kettle until smoking, then fry garlic and any minced vegetables.

2. 2

   Add cooked meat chopped into chunks, cover with boiling broth, and add sliced potatoes.

3. 3

   Simmer until tender.

4. 4

   For fresh meat, fry in fat, add water, salt, and pepper, then add vegetables and simmer until tender.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 53. The excerpt below is the record exactly as published.

RAGOUT A ragout is simply a refined French name for a mulligan or Irish stew made with any kind of meat, cooked or fresh, left-over tidbits of fowl, and always potatoes, with any other vegetables, of course, and one clove of garlic, minced. A savory way to start a ragout of cooked meat is to get two table- spoons of olive oil smoking hot in a big black kettle. Let it cool for a minute and fry in it the garlic with any minced vegetable or mixture of, say, green peppers, onions, carrots and turnips. Then put in your cooked meat, chopped into handy-sized chunks, cover with boiling water in which a couple of beef cubes have been dis- solved, or any broth, add half as much thickly sliced potatoes as meat and simmer until tender, seasoning of course

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