Ragout of Cooked Meat

Ingredients

• one pint of cold meat
• half a can of mushrooms
• two tablespoons of lemon juice
• one tablespoonful of cornstarch
• a teaspoon of caramel
• salt
• pepper

Method

1. 1

   Cut the cold meat into half-inch dice, removing fat, bone, and gristle.

2. 2

   Put into a stew pan, cover with boiling water, and simmer for 2-3 hours until tender.

3. 3

   Add mushrooms, lemon juice, salt, and pepper.

4. 4

   Wet cornstarch to a smooth paste with cold water and stir into the boiling liquor.

5. 5

   Add caramel if not brown enough.

6. 6

   Cook for 10 minutes and serve plain or in a border of mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 13. The excerpt below is the record exactly as published.

RAGOUT OF COOKED MEAT— Cut one pint of cold meat into half-inch dice, removing the fat, bone and gristle. Put the meat into a stew pan, cover with boiling water and simmer slowly two or three hours or until very tender. Then add half a can of mushrooms cut fine, two tablespoons of lemon juice and salt and pepper to taste. Wet one tablespoonful of cornstarch to a smooth paste with a little cold water and stir into the boiling liquor, add a teaspoon of caramel

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