Turkey Ragoût

Ingredients

• 1 quart of turkey meat
• 2 fine-chopped onions
• 1 spoonful butter
• 1 tablespoonful flour
• 1 pint of broth
• 1 teaspoonful salt
• Y^ teaspoonful pepper
• 2 pork chops fine
• Ys cupful bread crumbs
• 2 tablespoonfuls water
• 1 egg

Method

1. 1

   Boil turkey bones and scraps for 1 hour, strain broth.

2. 2

   Fry onions in butter, add flour, stir until light brown.

3. 3

   Add broth, season, boil for 5 minutes, add meat, simmer for 10 minutes.

4. 4

   Prepare meatballs with pork, turkey, breadcrumbs, water, butter, and egg; boil in salted water for 6 minutes.

5. 5

   Serve ragoût on a hot dish with meatballs around it.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.

1 tablespoonf ul flour, cook 3 minutes ; add 1 pint of the broth, cook 2 minutes ; add 1 pint fine-cut cooked turkey meat, cover and cook 5 minutes. Scald y, pint of oysters in their liquor, then drain them in a sieve, add the oysters to the turkey, cook 2 minutes ; add pepper and salt to taste, and serve on buttered toast. Cold Turkey in Jelly. — Chop the cold turkey meat very fine, put the cracked bones, skin, and gravy in a saucepan with 1 or 2 calf s or pig's feet or 1 pound of rind of fresh pork, cover with water ; add a bouquet and 2 onions ; boil until the feet fall apart. Then strain through a fine sieve, and reduce the liquor by boiling it down to 1 quart ; add Ys cup of vinegar, a little sugar, and the beaten whites of 2 eggs ; boil slowly 5 minutes, and strain through TURKEY. 401 a jelly bag. Take an equal quantity of this jelly and fine-minced turkey meat, put them together over the fire, and let them simmer for a few minutes ; then pour it into a bowl, and set in a cool place. Put the remaining jelly into a separate dish. When ready to serve, cut it into slices and garnish with plain-chopped jelly. Turkey Bagoftt. — Cut the cold turkey meat into small square pieces. Put the cracked bones, scraps, and gravy in a saucepan, cover with water ; add a small bouquet, 1 onion, boil 1 hour ; then strain the broth through a fine sieve. Take for 1 quart of turkey meat, 2 fine-chopped onions, fry them in 1 spoonful butter light brown ; add 1 tablespoonf ul flour, stir until light brown ; add 1 pint of broth, season with 1 teaspoonful salt and Y^ teaspoonful pepper, and boil 5 minutes ; then put in the meat, and let simmer for 10 minutes. In the meantime prepare some meat balls : Chop 2 pork chops fine, add a little fine-minced turkey meat, Ys cupful bread crumbs, 2 tablespoonf uls water, Yg tablespoonf ul melted butter, and 1 egg

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