Ratatouville
From Cassell's dictionary of cookery, 1892
Serves 4
If liked, the gravy can be thickened with curry-powder or paste.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1495. The excerpt below is the record exactly as published.
Ratatouville. — This is a popular French method of making a savoury dish out of the remains of cold meat. It may be made satis- factorily from two or three kinds of meat which have been dressed at dift'erent times ; none must be used, however, which is not perfectly sweet. If the cold meat is very lean, procure a little fresh fat meat, such as the thin ends of the ribs of beef. Cut both the dressed and undressed meat into pieces about an inch square, and place them on separate dishes. Melt a slice of good beef dripping in a saucepan, slice two or three onions into this, and when they are lightly browned put in the uncooked meat and brown it. Dredge a little flour over the whole, and stir it until it is without lumps, then pour in gradually as much stock or water as wiU cover the meat. Add a mixture of any suitable vegetables, such as carrots, turnips, and celery, all finely shred, freshly-peeled potatoes halved, quartered, or sliced, or haricot beans which have been already three-parts cooked, green peas, &c., together with a bay-leaf, a bunch of sweet herbs, and a little pepper and salt
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