Ragout De Jambon - Ragout Of Ham

Cut five or six slices of fresh Ham of an equal big-ness; if of an old Ham, soak the slices; then simmer them on a slow fire until they are done; take fhem out, and put into the Stew-pan half a spoonsful of Vinegar, Gravy, and Cullis; reduce to the consisX 2 tence of a Sauce, then put the slices therein to warm without boiling: Serve this upon any sorts of Meat which you would garnish or mask. - If you would use this by itself as a Second-course Dish, serve the slices of Ham upon slices of Bread of the same bigness fried in Butter, and the Sauce over them.

Ragout De Petits Oeufs & Rognons De Coq, Ragout Of Small Eggs And Cocks-kidnies

N. B. What is here meant by small Eggs, are those taken out of Pullets, in the spring-season.

Soak a slice of Ham a moment, add a bit of Butter to it, with chopped Mushrooms, Parsley, Shallots, two Cloves, half a glass of white Wine, Gravy and Cullis, and let this boil about half an hour: Scald the Eggs and Kidnies in warm Water, peel the skin off the Eggs, and drain them very well; take the Faggot and Ham out of the Ragout, and put these last therein, with Pepper and Salt; reduce the Sauce pretty thick. - If you would have a white Dish, make a Liai-son with Yolks of Eggs and Cream, without Cullis or Gravy, only simmering the Ragout at first in a little Broth.

Ragout De Ris De Veau - Ragout Of Calves Sweet-breads

Scald two or three Sweet-breads, cut each into three or four pieces, and put them into a Stew-pan with Mushrooms, Butter, and a faggot of sweet Herbs; soak these together a moment, then add Broth, Gravy and Cullis; simmer on a slow fire, skim the Sauce well, and reduce it; season with Pepper, Salt, and a Lemon Squeeze, when ready to serve. - If you would have it white, follow the former direction.

Ragout Miles De Trufes & D'huitres, Ragout Of Truffles And Oysters

Scald two or three dozen of Oysters in their own Liquor, and then beard them: Take chopped Par-sley, Shallots, and Mushrooms; place a part of these in a Stew-pan, first rubbed with Butter; then lay in a down of chopped Truffles, and Oysters over them, with a few drops of Oil; repeat the same again with the chopped Herbs, Truffles and Oysters, and simmer them together about a quarter of an hour, the Stew-pan being well stopped: Take out the Truffles and Oysters, and put in half a glass of white Wine, a little Cullis and Gravy, Pepper and Salt; boil the Sauce some time to give it a good consistence, then put the Truffles and Oysters therein, to warm without boiling: Serve for a Second-course Dish, or to garnish any First-course, called an Entree Dish.

Ragout A L'angloise - Ragout English Fashion

Cut a good piece of Ham, one Carrot, and one Parsnep into dice; put these into a Stew-pan, with some small Mushrooms, a bit of Butter, a faggot of Parsley, green Shallots, two Cloves, Thyme and Laurel; soak them some time on the fire, then add a glass of Wine, Broth and Cullis, and reduce the Sauce to a Liaison; take out the Faggot, and put a small handful of scalded Pistachio-nuts into the Sauce, with one dozen of small round Onions, first boiled in Broth; boil all together a moment, add proper seasoning of Pepper and Salt, and if needful a Lemon Squeeze: Serve for Entremets, (viz. Second-course Dishes) or to mask or garnish any other Dish of the First-course.