Ragout De Morilles - Ragout Of Morels

They must be washed in several Waters with great care, as the sand is very apt to stick to them; when well cleaned and drained, put them into a Stew-pan with a bit of Butter, a Faggot, some Gravy and Cullis: When done, take out the Faggot, and add Salt and Pepper; garnish the Dish with fried Bread, cut in different shapes, that it may look the better. -You may also dress them as a fricassee, Ragout de Champignons, Ragout of Mushrooms.

Peel the Mushrooms, and cut each in two; soak a slice of Ham, then put the Mushrooms to it, with a bit of Butter, a faggot of sweet Herbs, two Cloves, Cullis and Gravy; simmer these together about an hour, till the liquor is reduced thick; take out the Ham and Faggot, skim the Sauce well, and when ready add a Lemon Squeeze, Pepper and Salt. - This is prepared to serve with Meat; but if you would have them alone, put neither Cullis nor Gravy, but make a Liaison with Yolks of Eggs and Cream: Serve them on a bit, or several bits of Bread fried, and cut into some pretty shape, or with only small bits of Bread round the Dish. The French have another sort which they call Mouf-ferons, nearly like the Champignons; they are dressed much in the same way when fresh; and when dried, and reduced to powder, are mixed with other Spices, to season the Larding-bacon for large brazing pieces, having much the same flavour as All-spice, when reduced to powder. - They are rather scarce in England.

Ragout De Concombres - Ragout Of Cucumbers

Peel the Cucumbers, and cut each into four if pretty large; marinate them with two spoonfuls of Vinegar, Salt, and one Onion stuck with a Clove or two; stir them now and then, and when they have discharged their Water, squeeze them between a cloth; soak them on the fire with a bit of Ham, and a piece of Butter, till they begin to take colour; then add a little Broth and Gravy, simmer till the Liquid is much reduced, take out the Ham, and add a little Cullis; Serve with what kind of Meat you please, or alone, or with poached Eggs. When they are done for Sauce, cut them into smaller pieces, and thinner, and follow the rest of the direction.

Ragout De Pois - Ragout Of Green Peas

They ought to be young, and very fresh shelled. Put them into a Stew-pan with a bit of Butter, a faggot of Parsley, a small sprig of Winter Savory, one Clove, and a little Veal Gravy; simmer on a slow fire, and short Sauce: When ready, add a little Cullis and fine Salt: Serve with what Meat you please, or alone. - To stew Peas in a plain way, only put in a bit of Butter, a little Flour, and one or two Cabbage Lettuces, which will produce Liquid sufficient to stew the Peas without Broth or Water; and serve the Lettuces with them, or without.

Ragout De Verjus - Ragout Of Verjuice Grapes, Or Others

Scald Verjuice Grapes, or others, a moment, and then stone them; beat up two Yolks of Eggs, with a spoonful of Liquid Verjuice, a little Flour, a bit of Butter, chopped Parsley, Pepper and Salt, and a little Broth; boil this a moment, then put in the Grapes, and stir them with a spoon on the fire, to warm without boiling. Serve this with what kind of Meat you think proper.