Ragout D'ozeille - Ragout Of Sorrel

Boil it to half in Water, with a few Lettuces, and a little Chervil, then chop all together; put it into a Stew-pan with a few chopped Mushrooms, green Shallots, a slice of Ham, a little Broth and Cullis, Pepper and Salt; let it simmer a good while, then take out the Ham, reduce the Sauce quite thick, and serve with what sort of Meat you please. This is mostly done to serve with a Fricandeau. If the Sorrel is too sharp, you may mix Spinach with it, or a bit of Sugar, to take off the sharpness. Few people use-Chervil with it, as the flavour is too strong for many, although it is very agreeable when used with Moderation.

Ragout D'epinars - Ragout Of Spinach

Done in much the same manner as the former, either to garnish any other Dish, or to serve alone, with fried Bread, or poached Eggs.

Pourpier, viz. Purslaine, is very little used in England, but may be dressed in the same manner as the former, and a small quantity of it is very good in a mixed Sallad.

Ragout De Cardons D'espagne, Ragout Of Spanish Cardoons

Chuse those that are thick, found, and very white; cut them the length of a finger, and scald them in boiling Water, to peel off the hard part all round; (if pretty large, cut them into quarters, or halves) braze ,them, covered over with slices of Bacon, in Broth, with Beef Suet, and a piece of Butter rolled in Flour; when done, drain them, wipe them clean with a linen cloth, and put them into a well-seasoned Cullis; sim-mer them on slow fire until they have taken the taste of the Cullis, and it is reduced to a middling thick consistence; then add a little Nutmeg, and a Lemon Squeeze; make the Sauce pretty relishing, and serve alone, or to garnish any other Dish.

Ragoût De Pistacbes - Ragout Of Pistachio-nuts

Scald a handful of Pistachio-nuts, as you do Almonds, and warm them in a good strong Cullis without boiling: Serve them as a Ragout to garnish any Dish you please.

Ragoût de Cornichons, viz. Girkins. Cut the large ones into quarters, and let the small ones remain whole; soak them some time, to take the Vinegar out, and finish as the former. - Olives may be done the same way, being previously stoned.

Ragout De Cerneaux - Ragout Of Green Walnuts

Scald them in boiling Water some time, with a bit of Butter, two slices of Lemon and Salt; drain them, and put them into a Sauce made of good Cullis, a piece of Butter, Pepper, Salt, and Nutmeg, and add a Lemon Squeeze when ready to serve.

Ragoût de Choux. Ragout of Cabbage. Scald one Cabbage cut into quarters; (Savoys are best) drain the Water quite out, tie them with pack-thread, and braze in a good Braze: Serve with a fine thick Cullis Sauce, pretty high of Pepper.

Chouxfleurs, Chouxfleurs, Colliflowers, are done in the same manner.

Ragoût D'haricots Verd - Ragout Of Kidney-beans

IF pretty large, cut them length-ways, if young, only break them in two; boil them in Water, then put them into a Stew-pan with a slice of Ham, a Faggot, two Cloves, one of Shallot, a little Gravy and Cullis; reduce the Sauce thick; take out the Ham and Faggot, and use them as all the preceding. You may also dress them with a white Sauce to serve alone, adding a Lemon Squeeze when ready.