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Classic
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page 126
CHAP. X.
OF RAGOUTS.
To ragoo a Piece of Beef, called Beef a-la mode.
TAKE a buttock of beef, interlarded with great lard, rolled up with chopped
spice, sage, parsley, thyme, and green onions, bind it close with coarse tape,
and put it into a great sauce-pan. When it is half done, turn it; let it stand
over the fire on a stove twelve hours. It is fit to eat cold or hot. When it is
cold, slice it out thin, and toss it up in a fine ragout of sweetbreads,
oysters, mushrooms, and palates.
To ragoo a Breast of Veal.
Put a breast of veal, with an onion, a bundle of sweet herbs, a little black
pepper and grated nutmeg, a blade or two of mace, and a very little lemon-peel
grated into a large stew-pan, and just cover it with water; when it grows
tender, take it up and bone it.
Put the bones into the liquor, and boil them till they make good gravy; then
strain it off. Add to this liquor a quarter of a pint of rich beef gravy; half
an ounce of truffles and morels, a spoonful of catchup, and two spoonfuls of
white wine. While these are boiling together, flour the veal, and fry it in
butter till
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