Ragout of Beef

Ingredients

• six pounds of the round
• half dozen ripe tomatoes
• two or three onions
• half a dozen cloves
• a stick of cinnamon
• a few pepper corns
• a half pound of fat salt pork
• a half cup of vinegar
• a cup of water

Method

1. 1

   For six pounds of the round, cut gashes in the meat, and stuff them with fat salt pork.

2. 2

   Place the meat on tomatoes and onions, pour over vinegar and water, cover tightly, and bake in a moderate oven; cook slowly for four or five hours, salting to taste when about half done.

3. 3

   When done, take out the meat, strain the gravy through a colander and thicken with flour.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 10. The excerpt below is the record exactly as published.

RAGOUT OF BEEF. For six pounds of the round, take halfdozen ripe toma- toes, cut up with two or three onions in a vessel with a tight cover,add half a dozen cloves, a stick of cinna- mon, and a few pepper corns ; cut gashes in the meat, and stuff them with a half pound of fat salt pork, cut into square bits ; place the meat on the other ingredients, and pour over them a half cup of vinegar and a cup of water

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