Ragout

Ingredients

• Cut pieces of cold boiled or roasted beef into cubes of one inch
• two tablespoonfuls of butter
• two of flour
• a pint of stock
• a tablespoonful of onion juice
• a teaspoonful of browning or kitchen bouquet
• a teaspoonful of salt
• a tablespoonful of tomato catsup
• a tablespoonful chopped parsley

Method

1. 1

   Cut beef into cubes, mix butter and flour, add stock, stir until boiling.

2. 2

   Add onion juice, browning, salt, catsup, parsley, and meat.

3. 3

   Heat thoroughly and serve.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

a teaspoonful of salt, a dash of pep- per, and pour over the 3teak$t 14 LEFT OVERS Canneloti Put twice through the meat chopper one pound of tough meat, season with a teaspoonful of salt, a dash of pepper, and, if you like, a little celery seed or. chopped celery top; take this chopped meat into your hands, and form it into a roll about four inches in diameter and six inches long. Roll this in a piece of oiled paper, put it in a baking pan, bake in a quick oven thirty minutes, basting the paper with melted butter three or four times. When done, carefully remove the paper, dish the cannelon, and pour around plain tomato sauce. Brown Stew Cut any left-over pieces of uncooked tough meat into cubes of one inch. Put a couple of tablespoonfuls of suet into a saucepan ; when rendered out, remove the cracklings. Dust the bits of meat with a tablespoonful of flour, throw them into the hot suet, and shake until brown. Draw the meat to one side, and add to the fat in the pan a second tablespoonful of flour ; mix, add one pint of water or stock, stir until boiling, add a teaspoonful of salt, a bay leaf, slice of onion, a tea- BEEF—UNCOOKED 15 spoonful of browning or kitchen bouquet; cover and simmer gently until the meat is tender, about an hour and a half. The proportions given here are for one pound of beef. This may be served plain, or in a border of rice, or with dumplings. If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt and one of bak- ing powder ; mix thoroughly and add sufficient milk to just moisten ; drop by spoonfuls over the top of the stew, cover the saucepan and cook for ten minutes. Do not lift the cover during the ten minutes or the dumplings will fall. Beef Timbale Chop fine any left-over tough bits of lean beef. Cook together for a moment a gill of strained tomatoes and one cup of bread crumbs ; add to the meat, rub to a smooth paste, season with a quarter of a teaspoonful of celery seed, a half tea- spoonful of salt and a dash of pepper ; mix, and then stir in carefully the well- beaten whites of two eggs ; fill into cus- tard cups, stand in a pan of boiling water, and cook in a moderate oven twenty min- utes. Serve with tomato sauce. This recipe is for one pound of beef. x6 LEFT OVERS BEEF— COOKED Ras^out Cut pieces of cold boiled or roasted beef into cubes of one inch ; to each quart of this allow two tablespoonfuls of butter, two of flour and a pint of stock. Rub the butter and flour together, add the stock, stir until boiling ; add a table- spoonful of onion juice, a teaspoonful of browning or kitchen bouquet, a teaspoon- ful of salt, a tablespoonful of tomato catsup, a tablespoonful chopped parsley

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