Ragout of Cooked Meat

Ingredients

• Cut one pint of cold meat
• one tablespoonful of flour
• half a can of mushrooms
• two tablespoonfuls of Madeira wine

Method

1. 1

   Cut meat into dice, cover with boiling water, simmer until tender.

2. 2

   Add mushrooms, wine, salt, and pepper.

3. 3

   Thicken with flour mixed with cold water, cook for ten minutes, serve plain or with mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 161. The excerpt below is the record exactly as published.

one tahlespoonful of flour. Pour it over one well-beaten egg^ add the beef and a little pepper^ and serve at once. Or frizzle it, and mix it with two or three poached eggs. Meat Pie. Cut cold cooked meat into small thin slices or into half- inch cubes, remove all the gristle and fat except the crisped outside fat, put into a baking-dish, and cover with the meat gravy or with tomato or brown sauce piquante. Spread a crust of mashed potatoes over the meat, brush with beaten egg or sprinkle with cracker crumbs^ and cook twenty minutes or till brown. Meat Porcupine. Chop fine some lean cooked veal,, chicken^ or lamb; add one fourth its amount of cracker or bread crumbs,, or mashed potato,, and a small quantity of chopped bacon ; season highl}^ with salt,, pepper,, cay- enne,, ^wdlemon juice ; moisten with beaten egg and stock or water Fig. 37. Meat Porcupine. , i ^ :4- ^ enough to shape it. Mould it into an oval loaf, and put into a shallow pan well greased. Cut strips of fat bacon,, one fourth of an inch wide and one inch long. Make holes in the loaf with a small skewer, insert the strips of bacon, leaving the ends out half an inch, and push the meat up firmly round the The Boston Cook Book. 273 bacon. Bake till brown. The bacon will baste the meat sufficiently. Ragout of Cooked Meat. Cut one pint of cold meat into half-inch dice ; remove the fat, bone, and gristle. Put the meat in a stewpan ; cover with boiling water., and simmer slowly two or three hours, or till very tender ; then add half a can of mushrooms^ cut fine, two tahlespoonfals of Madeira wine

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