Ragout of Cold Meat
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Take any cold meat that you have, free it from fat and skin and cut it in rounds like a five-franc piece.
- If you have some lean bacon or ham, a little of that should be added.
- I should tell you first of all to put some rice on to boil in boiling water.
- Make a sauce of flour and butter in a pan, adding gravy if you happen to have it, but failing that, use water and vinegar in equal parts to thin it;
- season with pepper and salt and a small spoonful of anchovy sauce.
- When the sauce is heating, put in the meat and cover the pan, let it all heat for twelve minutes and then place meat and sauce in the middle of a dish.
- By this time the rice may be tender.
- Drain it well and put it as a border to the stew.