cookbooks

Vegetable Ragout Recipe

2 carrots.

2 turnips.

2 onions.

2 potatoes.

2 tomatoes.

1 quart water.

1 teaspoon salt.

2 1/2 ounces butter.

1 ounce flour.



Prepare the vegetables, cutting the onions and turnips in quarters, and

slicing the potatoes and carrots, place them together with the water,

salt and half an ounce of butter in a saucepan, and boil for one hour.

Scald the tomatoes, remove the skins, quarter and add to the ragout;

simmer for a quarter of an hour longer, then carefully strain away the

vegetables and place them in a deep dish; return the liquor to the

saucepan, and thicken with the flour and butter made into a paste; stir

until the sauce boils and is free from lumps, then pour over the

vegetables, and serve hot. Sippets of toast may be added with advantage.



Note.--Should the sauce remain lumpy it should be poured over the

vegetables through a strainer.

Vote

1
2
3
4
5

Viewed 1285 times.


Other Recipes from Stews.

Vermicelli Soup
Brighton Stew
Carrot Stew
Stewed Cucumber
Stewed Cucumber And Beetroot
Stewed Cucumber With Sauce Piquante
Braized Cucumber With Tomato Sauce
Stewed Mushrooms
Potato Stew
Baked Potato Stew
Stewed Green Peas
Green Pea And Lettuce Stew
Green Pea And Potato Stew
Haricot Bean Stew
Haricot Bean Stew
Haricot Bean Stew
Haricot Bean Ragout
Haricot Bean And Green Pea Stew
Irish Stew
Lentil Stew With Forcemeat Cutlets
Rice Stew
Spanish Onion Stew
Tennis Stew
Tomato Ragout
Rich Baked Vegetable Stew