vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ragout
From The economical cook book, 1905
Serves 1
A glass of wine and currant jelly may be added for those who like it.
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 15. The excerpt below is the record exactly as published.
ragout ; strain them in a cullender, return the broth to the stew-pan, add half a large onion chopped finely, a heaping tablespoonful of chopped parsley, half a teacup of tomato catsup, or a teacup^l of canned tomato, and a blade of mace ; simmer for ten minutes, then put in the meat, let all get boiling hot, by simmering for about ten minutes more ; mix a tablespoonful of flour, with butter the size of an egg, and stir it in, give a boil up, add a tablespoonfol of browning, and serve. A glass of wine and a tablespoonfid of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.