Beef Ragout
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt;
- when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup;
- the beef should be glazed when required to have an elegant appearance.
- A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish;
- this is a very savoury and pretty dish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon