page_title: Ragout
section_title: Examples
hierarchical_section_title: Ragout / Examples
caption_attribution_description: Deutsch: Ragout de Pavo con Zanahorias y Guisantes (spanisch für „Putengeschnetzeltes mit Karotten und Erbsen“)&#160;– Ragout aus Putenfleisch mit Sauce und Gemüsebeilage aus Karotten und Erbsen.
context_page_description: Ragout is a main-dish stew.
context_section_description: Two 18th-century English dishes from The Compleat Housewife show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût.
  A Ragoo for made Dishes 
  
  TAKE claret, gravy, sweet-herbs, and savoury spice, toss up in it lamb-stones (i.e. lamb’s testicles), cock's-combs, boiled, blanched, and sliced, with sliced sweet-meats, oysters, mushrooms, truffles, and murrels; thicken these with brown butter; use it when called for.
  To make a Ragoo of Pigs-Ears
  
  TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.
  In his 19th century culinary dictionary, Alexander Dumas credits ragouts with making "the ancient French cuisine shine". He gives several examples including salpicons, made with a variety of meats and vegetables like mushrooms, artichokes, truffles, quenelles, and sweetbreads. According to Dumas each ingredient is cooked separately. The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.
caption: Plated turkey ragoût
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