Sour Ragoût

Ingredients

• 2 pounds of cold boiled or roasted beef
• 1 pint of boiling water
• 1/2 pint vinegar
• 2 tablespoonfuls sugar
• 2 fine-cut onions
• 4 cloves
• 1 blade of mace
• 1 bay leaf
• 6 whole peppers
• 1 teaspoonful salt
• 1 even teaspoonful pepper
• 1/2 tablespoonful flour

Method

1. 1

   Cut the beef into inch-sized pieces, place it with the gravy in a saucepan, add boiling water, vinegar, sugar, onions, cloves, mace, bay leaf, whole peppers, salt, and pepper.

2. 2

   Cover and boil slowly for one hour.

3. 3

   Mix flour with a little cold water, add it to the meat, boil for a few minutes, and serve with potato dumplings.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 182. The excerpt below is the record exactly as published.

1 even teaspoonfnl pepper, cover and cook 10 minutes, stirring occasionally. In the meantime place 1 cupful rice covered with cold water in a saucepan over the fire, boil 5 minutes, drain in a sieve, rinse off with cold water, add the rice to the beef, add 2 fine-cut tomatoes, cover the whole with boiling water, stock, or broth, and boil slowly 1 hour. Serve on a warm dish, and gar- nish with fried or baked tomatoes. Cold Boast Beef warmed over. — Put the gravy from the beef in a stew pan ; add a little boiling broth or water and a piece of butter, let it cook 2 minutes ; then have the meat cut into slices, lay it in the sauce, cover and stand, on side of stove ; let the meat get heated through without boiling. Serve on a warm dish, and pour the gravy over it Serve with stewed tomatoes and mashed potatoes* If the cold roast beef is rare, place it in a roasting pan with 4 ounces 8uet under and over it, then roast 20 minutes in a hot oven. Cold Boast Beef stewed with Tegetables.— Place a sauce- pan with 1 tablespoonfnl butter over the fire, add 2 fine-chopped onions, and cook 5 minutes ; add the beef gravy (if there is any) and 1 can tomatoes ; season with 1 teaspoonfnl salt, Vs teaspoonf ul pepper, and Vs tablespoonfnl sugar, boil 3 minutes, then put in the beef, cover and cook slowly 1 hour. At the same time boil 6 large 372 MEATS.. potatoes in salted water 10 minntes ; then take them out and cut each into qnarters. Fifteen minutes before serving, lay the potatoes on top the beef, and boil till done. In serving, take the potatoes out, lay the meat on a hot dish, the potatoes aronnd it, and serve the sauce with it Also boiled spaghetti may be served with it Sour Ragoftt. — Gut 2 pounds of cold boiled or roasted beef into inch-sized pieces, place it with the gravy, if there is any, in a sauce- pan, add 1 pint of boiling water, y, pint vinegar, 2 tablespoonf nls sugar, 2 fine-cut onions, 4 cloves, 1 blade of mace, 1 bay leaf, 6 whole peppers, 1 teaspoonf ul salt, 1 even teaspoonf ul pepper, cover and boil slowly one hour, then mix Yt tablespoonf ul flour with a little cold water, add it to the meat, boil for a few minutes, and serve with potato dumplings. Corned Beef Hash. — Chop very fine some cold cooked corned beef and cold boiled potatoes, 1 pint of each. Place a saucepan with 1 tablespoonful butter and 1 gill fine-chopped onion over the fire, cook slowly 5 minutes without browning ; add 1 tablespoonful fiour

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