Perth Amboy evening news., 1920-05-01
HOW TO PREPARE RAGOUT
Brown RauOut

nv" ANEON
Trim the fat from the meat and
then roll each piece Of meat in flour
o o as each piece of meat is Drowned
lift at once into the casserole. Now
add five level tablespoons of flour
to the fat in the pan and brown a
deep mahogany brown and then add
Two cups of water,
One faggot of soup herbs.
Bring to a boil and then turn at
once over the heat. adding the onions
which have been peeled and cut in
half. tho. carrots (diced turnips pared
and quartered and the potatoes cut In
half. Season with salt and pepper
and place in n slow oven for an hour
and a quarter and bake. Send 10 the
table In the dish.
Vegetable Ragout
Mince fine and leftover meat. hay
ing about one cup Place it in a sauce
pan and add
Two and one-half cups of cold
water,
One faggot of soup herbs.
One-half cup of flour, a
Two tablespoons of salt,
One teaspoon of pepper.
One-half teaspoon of thyme.
Stir to dissolve the -four and then
bring slowly to a boil. Cook slowly
for ten minutes n then place in
a casserole
One layer of sliced potatoes.
One of onion.
One OF carrots,
One of onion.
And a final layer Of turnips or cab
bage.
And another layer of sliced onion
on top.
Pour over the prepared sauce and
cover the casserole with the lid Place
in a slow oven and bake for forty
five minutes. This dish can be serv-
ed as a vegetable for a dinner or as
a main dish for a luncheon.
Braised Cabbage, Flemish Style
Shred a pound head OF cabbage as
for slaw and then mince three ounces
of salt pork fine. Place in a saucepan
and try slowly. adding
One cup of thinly sliced onions.
The prepared cabbage.
One cup of boiling water.
Cover closely and simmer until the
water is absorbed and the cabbage
is tender. Now add one cup of thin
cream sauce which has been highly
seasoned and bring TO the boiling
point and serve.
! Frequently after adding the cream
sauce, the cabbage is turned into the
casserole dish, a tablespoon of grated
cheese can be s%prinkled over the top
ana lnen II is Ddhcu III Il not oven lOL
twelve minutes.
This dish may be served as a vege-
table for a dinner or TO replace meat
in d luncheon menu.
Also one hears frequently of a petite
marmite and then m the query:
What Is. a petite marmite? The French
or Swiss housewife Will say hat it
is q style or manner of serving a
meat or vegetable PURGE OF stew. The
marmite is a deep. juglike casserole
! about the size of a pint fruit jar in
height with 8 fiat. -ear-shaped handle
on each side near the lid, by which
means the marmite can be lifted
Soups. stews. ~goulashes and braise'
re made and served III these deep cas-
s~eroles.
Vegetable Soup in NiaTmitc
Mince fine three unces of suet and
then try out the suet In a frying pan.
( Now cut one-half pound of lean beel
in pieces the size Of a walnut and
brown quickly in fat and add two
pints OF cold water. Then turn into
a soup kettle and add two pints OF
cold water. lThen turf into q souT
kettle and add n pound Of bone
well cracked, and
One and one-half cups of steWed
tomatoes, rubbed through a sieve,
Three-quarters cup of finely chop
ped onions.
One-half cup of finely chopped car
rots.
One cup of finely chopped cabbage
One carrot, cut in small dice.
One-quarter cup of barley or rice
Bring to a boil and cook one hour
Remove the bones and turn into foul
marmites. Place in the oven and bake
slowly for an hour and a quarter. Tht,
gives a delicious, rich stock Of delicate
faver. Frequently the stock is strained
from the vegetables and served II
boulion cups; the vegetables can be
! seasoned and returned to the marmite
and sprinkled with three tablespoons
of grated cheese. Place in a hot over
, just long enough to brown the cheese
and then serve as a separate vegetable
lcourse.
MENU FOR SUNDAY
Breakfast
. Oranges
\ TT-1.aL - 80 It'll, DAoChnI EtosFa