Turkey Ragout

Ingredients

• Cut all the meat left from roast turkey
• Break up the bones
• put them in a stew pan, with cold water to cover them
• a little cold milk
• butter the size of an egg

Method

1. 1

   Cut all the meat left from roast turkey in as large pieces as it will allow.

2. 2

   Break up the bones, put them in a stew pan, with cold water to cover them, boil an hour, and strain out the bones.

3. 3

   Season the liquor with pepper, salt, a little chopped celery or Blue Ribbon celery salt; stir in a thickening made of flour rubbed smooth in a little cold milk, 1/2 cup milk and butter the size of an egg.

4. 4

   Stir over the fire constantly until thick as cream, put in the cold turkey, simmer 5 minutes and serve.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 25. 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, and strain out the bones. Season the liquor with pepper, salt, a little chopped celery or Blue Ribbon celery salt; stir in a thickening made of flour rubbed smooth in a little cold milk, 4 cup milk and butter the size of an egg

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