Veal, Mutton, or Rabbit and Potato Ragout
From The victory cookery book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 29. The excerpt below is the record exactly as published.
Veal, Mutton, or Rabbit and Potato Ragout — _ Materials.—4 lb. cooked veal or other — pes MEAT DISHES 105 meat free of bone, 1 lb. potato gnocchi (see p. 137), 4 oz. onions, 1 oz. fat, 4 oz. flour, 2 tomatoes, 1 pint water, salt, pepper and a pinch of spice or herbs
Cook this with the app: pantry check, scaling, and the assistant.