Turkey Ragout

Ingredients

• all the meat left from roast turkey
• cold water to cover them
• a spoonful of flour
• ^ a cup of milk
• butter the size of an egg
• pepper
• salt
• a little chopped celery or celery salt

Method

1. 1

   Cut turkey into large pieces.

2. 2

   Boil bones in water for an hour, strain, and season liquid.

3. 3

   Stir in flour mixed with milk and butter, cook until thick, add turkey, simmer for five minutes, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 120. The excerpt below is the record exactly as published.

TURKEY RAGOUT — Cut all the meat left from roast turkey, in as large pieces as it will allow. Break up the bones, put them in a stew-pan, with cold water to cover them, boil an hour, strain out the bones; season the liquid with pepper, salt, a little chopped celery or celery salt; stir in a thickening made of a spoonful of flour rubbed smooth in a little cold milk, ^ a cup of milk, and butter the size of an egg

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