A Ragout of Snipes.
Take two brace of snipes, clean picked, put piece of butter into a stewpan, and give you snipes a browining; then cut them down the back and press them flat, but do not take out the tail put them into a stewpan with some good gravy, small glass of red wine, a gill of small mushrooms a little beaten mace, and salt: Let them stew 〈◊〉 or six minutes, then roll a piece of butter in flour. When it is the thickness of cream, skim it clea• and dish them up. Garnish your dish with toasted sippets, and orange cut in small quarters.
A Ragout of Eggs.
Boil six eggs hard; then take large mushroom peel and scrape them clean, put them into a sauce pan, with a little salt, cover them, and let the boil; put to them a gill of red wine, a good piece of butter rolled in flour, seasoned with mace and nutmeg; let it boil till it is of a good thickness cut the white of your eggs round so that you do not break the yolks; lay some toasted sippets in your dish, with the yolks of eggs; then pour over your ragout. Garnish your dish with the whites; 〈◊〉 the flat side uppermost, and a Seville orange be|tween.
To ragoo Sturgeon.
Cut sturgeon into collops, lard, and rub 〈◊〉 over with an egg, dust on some flour, and fry 〈◊〉 of a fine brown in lard: As soon as they are 〈◊〉 put them into a stewpan, with a pint of 〈◊〉 gravy, some sweet herbs shred fine, some slices lemon, veal sweetbreads cut in pieces, 〈◊〉 mushrooms, and a glass of white wine; bind with a good cullis till it is of a proper thickness then take off the scum very clean, dish it up, 〈◊〉 garnish it with barberries and lemon.
To ragoo Oysters.
Open four dozen of the largest Melton oysters, 〈◊〉 save the liquor; make a thick batter with 〈◊〉 the yolks of eggs, nutmeg grated, and 〈◊〉 chopped fine: Dip the oysters into the ••tter, and then roll them in bread crumbs, and 〈◊〉 them of a fine brown; when they are fried, 〈◊〉 them up, and lay them on a drainer before 〈◊〉 fire; empty your pan, and dust some flour all 〈◊〉 it, then put in about two ounces of butter: When it is melted and thick, strain in your oyster 〈◊〉, and stir it well together; put in two ounces 〈◊〉 Pistachio nuts shelled, and let them boil; then 〈◊〉 in half a pint of white wine, beat up the yolks 〈◊〉 two eggs in four spoonfuls of cream, and stir all together till it is of a proper thickness; lay the 〈◊〉 in the dish, and pour the ragout over. Gar|nish the dish with a Seville orange cut in some 〈◊〉 quarters.
To ragoo a Piece of Beef, called Beef A-la-mode.
Take a buttock of beef, interlarded with great 〈◊〉, rolled up with chopped spice, sage, par|•, thyme, and green onions; hind it close 〈◊〉 coarse tape, and put it into a large sauce-• —When it is half done, turn it; let it and over the fire on a stove twelve hours. It is 〈◊〉 to eat cold or hot. When it is cold, slice it 〈◊〉 thin, and •oss it up in a fine ragout of sweet|breads, oysters, mushrooms, and palates.
To ragoo a Breast of Veal.
Put a breast of veal, with an onion, a bundle of •eet herbs, a little black pepper and grated nut|meg, a blade or two of mace, and a very little lemon-peel grated into a large stew, and just cover 〈◊〉 with water; when it grows tender, take it up 〈◊〉 bone it.
Page 70 Put the bones into the liquor, and boil them 〈◊〉 they make good gravy; then strain it off. Add 〈◊〉 this liquor a quarter of a pint of rich beef gravy half an ounce of truffles and morels, a spoonful 〈◊〉 catchup, and two spoonfuls of white wine. While these are boiling together, flour the veal, and 〈◊〉 it in butter till it comes to be of a fine brown; then drain off the butter, and pour the gravy to the veal, with a few mushrooms.
Boil all together till the liquor becomes rich and thick, cut the sweetbread into four, and spread the pieces and forced-meat balls over the dish, having first laid the veal in the dish, and poured the sauce all over it. Garnish with sliced lemon.
To ragoo a Neck of Veal.
Cut it into steaks, flatten them with a rolling|pin, lard them with bacon, and season them with a mixture of salt, pepper, grated nutmeg, mace, lemon-peel and thyme; then dip each steak se|parately in the yolks of eggs. Put all together into a stewpan, over a slow fire, and keep basting and turning the steaks in order to keep in the gravy. When they are done sufficiently, dish them with half a pint of strong gravy, seasoned high, adding mushrooms, pickles, and forced-meat ball dipped in the yolks of eggs. Garnish with stewed and fried oysters.
If you intend a brown ragout, put in a glass of red wine; if a white ragout, put in white wine, with the yolks of eggs beaten up with two or three spoonfuls of cream.
To ragoo a Leg of Mutton.
Take off the fat and skin, and cut the flesh very thin, the right way of the grain. Butter the stewpan, dust it with flour, and put in the meat, with half a lemon and half an onion cut very small, Page 71 a blade of mace, and a little bundle of sweet herbs, stir it a minute or two; then put in a quarter of a pint of gravy, and an anchovy minced small, mixed with butter and flour. Stir it again for six minutes, and then dish it up.