Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-09-08
My Dear Doctor

My Dear Doctor
| am just back from my vacation and
an incident at the scashorc leads me to
write you something of salmis and rag
outs. Entering Il high class restaurant
tho other day overheard two ladies dis
cussins the bill of fare. The older ono
was Just about beginning lunch, hay
ing before her n salmi of duck, while
her companion had chosen a ragout OF
beef Both of them were enthusiastic
over the dishes before them and mournod
the fact that they could not have such
dolicacies on the homo table.
Now | suppose some of your friends
arc in similar frame Of mind. and if
so, let us open their eyes. II / had gone
tn those two ladies and said to them
your samis and ragouts are simply
warmed over meats that were left from
yesterdays meal they would have con-
sidcred themselves insultod, yet such
was the case.
Any woman car have salm Of duck
If she has some cold roast duck in tho
house and will take the trouble to pre-
pare tile dish. At the same time | wish
TO commend it to all your friends. and
suggest that II be cooked as follows:
. Cut tho meat from the duck and divide
1t into small pieces Break up the bones
and remnants cover with cold water.
add 4 couple of cloves ana two or three
whole peppercorns and let the mixture
simmer slowly over moderate fire, add
ing at times u little soup stock. When
the liquid has boiled down TO cupfu
for q pint of meat. set tae dish back On
the range. Then fry good sized onion
in butter till brown, and add sufficient
cornstarch or -four to thickcn. Strain
the liquor in which the bones were
boiled and add it gradually to the
Drowned butter. also putting in salt and
pepper to taste. Il little lemon juice, a
couple OF tablespoonfuls Of table sauce
and the pieces of meat. Cook slowly a
few minutes longer add half dozen
fresh mushrooms or twice the number
of canned ones, chopped fine. and when
the latter are cooked you have a Saint
of duck.
This dish is often served with French
peas or may be placed on a shallow dish
surrounded with brown mashed potato.
II YOU desire salmi of vcniSon or any
other game treat the meat the same way
as YOU did the duck and the result will
be equally as pleasing.
Now what was true of the one dish tho
ladies praised is true of the other. Rag
out Of beef Is a nice palatahle dish and
one Of the best ways Of getting rid of cold
meat of that kind. 1t is simply prepared,
and you should try it at the first oppor-
tunity. This is my way of preparing il.
adopted largely because it is so easily
understood by any one who is fair
cook:
half inch pieces, being careful to re-
move all bono or griSte and If very fat
portion OF tho fat. Put the meat into Il
stewpan. cover with boiling water and
let it simmer slowly until 1t Is very ten
der, then add half a can OF mushrooms
cut fine, Il little lemon juice and salt and
Pepper, to taste. SIR in cornstarch or
-four. previously wet with cold water,
and stirred to paste, to give tho liquor
the required thickness, add caramel "a
color a rich brown and let the whole cook
for 10 minues. Serve with plain or
mashed potato, and in the season he
sure To hav" some green stuff as for
instance. lettuce or tomato salad as n
side dish. The acid of the salad is just
what Is needed to make the raEout tasty
Here IS another dish that Is season.
able just now, which | call fricRssced oys'
tiers. Try this for lunch some day.
Cook one pint of oysters in butter
until plump. Drain; keep the oyster:
warm and add enough cream to tn,
oyster liquid to make a cupful. Cook
a tablespoonful of cornstprch in IA like
amount OF hot butter and slowly ado
the cream and oyster liquor. Season
with a little lemon juice, and salt ant
pepper to taste. Add ore well heater
egg TO the sauce. Stir well, and, cooking
slowly, add the oysters Serve on toast.
ed bread and YOU will be pleased with tho
result. Respectfully yours,
LOUIS ROLE.