Mrs Beetons Poultry and Game Revisited
Ragout of Fowl
Leftover Cold Roast Fowls
600ml (1 pint) Stock or Water
3 shallots
2-3 Slices Lean Ham
25g (1oz) Butter
1 Onion
1 tbsp Lemon Juice
½ tbsp Flour
½ tsp Sugar
2 Blades Mace
1 Bouquet Garni of Savoury Herbs
Salt and Pepper, to taste
Cut the fowls into pieces, the same as for a fricassee.
Put the trimmings into a saucepan with the shallots, mace, herbs, ham, onion and stock (water may be substituted for this).
Boil it slowly for 1 hour, strain the liquor and put a small piece of butter into a saucepan.
When melted, dredge in enough flour to dry up the butter and stir it over the heat.
Add the strained liquor, boil for a few minutes and strain it again over the pieces of fowl.
Squeeze in the lemon juice, add the sugar and a seasoning of salt and pepper, heat, but do not allow it to boil.
Place the fowl neatly on the dish and garnish with croûtons.
Time: Altogether 1½ hour.
Seasonable at any time.
RAGOUT OF FOWL
951. INGREDIENTS - The remains of cold roast fowls, 3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or three slices of lean ham, 1 pint of stock or water, pepper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of pounded sugar, 1 oz. of butter.
Mode - Cut the fowls up into neat pieces, the same as for a fricassee; put the trimmings into a stewpan with the shalots, mace, herbs, ham, onion, and stock (water may be substituted for this). Boil it slowly for 1 hour, strain the liquor, and put a small piece of butter into a stewpan; when melted, dredge in sufficient flour to dry up the butter, and stir it over the fire. Put in the strained liquor, boil for a few minutes, and strain it again over the pieces of fowl. Squeeze in the lemon-juice, add the sugar and a seasoning of pepper and salt, make it hot, but do not allow it to boil; lay the fowl neatly on the dish, and garnish with croûtons.
Time - Altogether 1–1/2 hour.
Average cost, exclusive of the cold fowl, 9d.
Seasonable at any time.
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