Ragout of Vegetables

Ingredients

• 1 carrot
• 1 turnip
• 2 potatoes
• 2 ears of corn
• 1 cup of lima beans
• the same of peas
• 1 onion
• M4 pound of fat salt pork
• season well

Method

1. 1

   Parboil vegetables and pork.

2. 2

   Drain water and slice vegetables.

3. 3

   Put into saucepan with meat soup, season, and add corn, peas, beans, and sliced tomato when hot.

4. 4

   Stew together for 1 hour.

5. 5

   Stir in butter rolled in flour, stew for 5 minutes, and serve in a deep dish.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.

Ragout of Vegetables. — Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with them M4 pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well

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