A ragout is a mixture of meats and ther edibles cut small in a sauce. Elaborate mixtures of this sort are some-oimes served like a sauce to larger meats, and again, are served in this way. Cut a piece of veal into large dice and a kidney and slice or two of salt pork into pieces only half as large. Stir them over the fire in a saucepan with a spoonful of fat or oil until they are slightly browned, then drain off all the fat throw in a few sliced mushrooms, a sprinkling of onion and garlic and pour in enough Spanish sauce to cover, or, if no sauce ready use light brown gravy.

For the border cut Julienne vegetables as if for soup, boil them, drain, mix in a white sauce (some of the same made for the fish) and put a spoonful in each dish, making a hollow with the spoon and the ragout in the middle.

A Saratoga potato slicer is a help in cutting Julienne, which is rather a ted-ions operation without. The thin slices can be laid together and shreded finely.