Home › The Principles of Cookery › Beef, Ragout Of

Beef, Ragout Of

Take one and a half pounds of top side of round of beef, cut into pieces about one and a half inches square, and roll in seasoned flour. Fry in two ounces of dripping or butter until a nice brown, and remove on to a plate. Slice an onion and a carrot, and fry them, stirring in a tea-spoonful of flour. When of a nut brown colour stir this thickening into one pint of good stock; boil in a stewpan, and when boiling add the meat, and simmer one hour gently. Break four ounces spaghetti or macaroni into pieces, and boil in salted water fifteen minutes. Strain, and make a border of it on a hot dish, and pour the ragout into the centre. Garnish with pickled walnuts cut into quarters. Probable cost, 2s.