Roman Ragout

Ingredients

• 1½ lbs. Gravy Beef
• 2 oz. Fat Bacon
• 2 oz. Onion
• 1 pint Milk
• 3 Tomatoes
• ½ pint Gravy
• 1½ oz. Semolina
• 1 oz. Dry Cheese

Method

1. 1

   Mince onion and bacon, fry until brown, add half the gravy, stir until glazed.

2. 2

   Rub tomatoes through a sieve, add with remaining gravy, bring to boil.

3. 3

   Cut meat into strips, add salt and pepper, simmer for three hours.

4. 4

   Boil milk, mix semolina with cold milk, stir in, cook until clean.

5. 5

   Cut into squares, layer with cheese in a dish, pour gravy over, heat in oven, serve with meat.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 208. The excerpt below is the record exactly as published.

pint Gravy . . . . .1 ioz. Flour >^d. 1 tablespoonful lied Currant Jelly . J Total Cost— Is. 4:\d. Time— Two Hours. Wash and joint up the rabbits and cut the pork into slices ; lay some of the pork over the bottom of a baking COOKERY RECIPES, #c. 341 jar, and on this some joints of rabbit ; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF. ^ Slices of Cold Roast Beef (underdone) i^d. i gill Melted Butter Sauce . . . \d. i gill Gravy or "Water . . ."1 Salt and Pepper L 1/7 1 tablespoonful Walnut Ketchup or [ * • Vinegar J 1 tablespoonful Red Currant Jelly . \d. Total Cost— Co'. Time— Half an Hour. Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it. SOUBISE CUTLETS. 2 lbs. Neck Chops . . . . 5d. l|oz. Butter \\d. 1 oz. Flour "I -3 Onions I , t 1 gill Milk r^' Pepper, Salt, and Lemon Juice . .J Total Cost— 7^f/. Time— 20 Minutes. Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water 342 THE ART OF LH^'ING IN AUSTRALIA. and boil until rather soft, tlien strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve ; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot. ROMAN RAGOUT. 1| lbs. Gravy Beef 2 oz. Fat Bacon , 2 oz. Onion 1 pint Milk 3 Tomatoes ^ pint Gravy l\ oz. Semolina . 1 oz. Dry Cheese

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