Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-05-15
THE ART OF RAGOUTS.


For The Gazette
The rarqut II perfection aiways REQUIRES
n faNcc. pildant or Savoy, and the making
may he POLITICALLY termed, the hawcr or
cOokery."
sout. ard It Is quite worth white 10 give
these, the dish htins equally adapted 10
the requirements OF a modest or q nNn
INV word ragont Is freely ,rtuAatsd a.
q stew a 'llcasnrcN or q RELISH anl
scsius that the preparing % q stew "
! done on cer'ain principles, = no mOre Nor
less than the conippnnaing OF rac0ut
The stew as such Is not an ornamental
| economical point Of view. and II Is Ia max
Ing this distinction that so many housewives
conn To grief with II,
nut a ragout while artistic. serves also
| economical purposes Take fur example q
/ remnant OF foul witch eecuis too insignl'
4 Vet / have seen my dcfi.nngcrcd Fclicic
serve half doaen people with a delicate
/ entgce between the soup aud meat course
| from Just such a rcmnant.
lutt hcrc lot me insist upon the fact TINT
! felicle always keeps her sonr'pnt hanlN 40
! that she may couuAnd q cupful qf olcar
1 broth at any time, such an essential does
I she consider this 10 many OF her Dishes
\ Among early imlAAa'ssi0np have that ut
hmgn 20 somciincs hnhhlng eysr tas
] hanging hUuHcon three sticks over IRE
/ ont doors. but always simmcfng aud eult'
4 ting saNOry odors.
RAGouTs IN scALf.op sulAt.s
When Fclicic decides that the remnant
| vt once makes u thick white sauce and
/ this Is her rule for ".
Melt a tablespoonful ~ butter and blend
| II Thoroughly with one NJ sfted flour, stir
| these together over the nrc few mnipen,s
| without allowing II 10 assume the slghic.'
| tint ~ hrnwn. n to he used with veal. ponl-
Try or d.h II the rcmuants are beef nut.
I ton, VVnlsOn, etc, then tubs ruN unnsl
! brown Stlt into this the liquid stock OF II
| siraincd. Allow two glns 81 liquid to ills
I quantity OF flour AMI butter; II must be
\ added luke warm aud stirred ,unsiantM
| that u may not lump, then sot where u VIII
cook gently nfteen minutes
Carefully picl, the chicken from The
| bones relccilng every particle ~ Slin aud
] siuew but using ~ The brown nv wen "
/ white meat; cut into tiny hits squares u
] possible, aud add any portions of the liver,
| Finv"r tho sauce with hlt VI an,hyoy
4 paste the alge Of q pea, aud u ieaspooniul
/ " lemon Juice and mix with the chicken,
| ADDING salt and ,pepncr 10 taste,
| Brush the inside " some Hcallop shells,
| one Tor cnch person, with OLIVE OLE nl these
| with the ragOut mixture. which must DO
hot; snrinl,ie the iop Win s,t,Sa hsrN
| Dot with tiny nak'w OF butter.
| Put the SHELLS on nn iron pan aud ~,
! IN quick oven for 1--WE minutes, or until
| the tops arc nicely Drowned: they must
| not stay too long OF the rngout Will be dry,
Serve Immediately, setting the shells On
/ u folded napkin laid on n chlna dish,
Scraps NJ nsh can be used the same way
| aud there IL m more delicate method or
serving remnants Of veal roast or outlets.
DEClIANtEL RAGOUrs
The famous Gordon blew, NJ. rechnmel.
| Louis XIV y chef de cuisine inycutcd a
very elaborate sauce which bears his name
and II used In rng0nis,
| There are many rngout sauces based on
/ neshamels but nearly all too complicated
| 10 admit Of proper treatment ut the hands
10 scive a ragout OF poultry or veal.
| make rouN Of Hour and huttrf az for the
/ scaOp shell ragunt. use half milk and hnlf
| chicken broth. Instead nf stock for tho
mlHing; flavor with a minced onion and q
amel sRucc aud Is both snvnry and easy
| OF accomplishments Au artist fanuut Is
served IN u shell % pastry, u II then cnllcd
| a vol au vent " you are where you eau
| order thiH shell Of "a caterer, do ~. AZ "
. troublcsope, Indeed almost Impossible 10
Another way which yon can manage ia
| to make n ri n " croutonH inside OF Witch
the rrgout IS served. Cut slices Of stnln
! and fry them In boiling lard to deep gold
| color. drain them on brown paper ana DIP
an edge OF each INTO a mixture u white
| Of egg and flour 10 make them adhere 10
the rim VI the dish, arranging them neatly
around to form an enclosure for the IA.
govt.
A COMPANY DINNER RAoour
A certain French mixed fafout. IA admir-.
ably suited TO company dinner II ~ nj.
most 100 elaborate for simple one, yet u
Is not difficult
Roll two calves tongues and when done
peel and trim neatly. lilhnch two sweet.
! breads nv putting them on Ia cold water
and allowing them Ia boil an hour throw
thom Into another saucepan " boiling winter
! and boil ten minutes longer, sklminlng Wet.
| Put them IN cold water aud when quite
cool tiim On the skin and cartilage.
Cut the tongues aud the HwcctbrnadH into
| glices nud nut them IN white Huucr made