Beef Ragout

Is there, then, that o'er his _French ragout_,

Looks down wi' sneering, scornful view,

On sic a dinner?


Take a rump of beef, cut the meat from the bone, flour and fry it, pour

over it a little boiling water, about a pint of small-beer, add a carrot

or two, an onion stuck with cloves, some whole pepper, salt, a piece of

lemon-peel, a bunch of sweet herbs; let it stew an hour, then add some

good gravy; when the meat is tender take it out and strain the sauce;

thicken it with a little flour; add a little celery ready boiled, a

little ketchup, put in the meat; just simmer it up.