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Classic
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page 6
20. Brown Broth for Brown Ragout. For 12 persons take 1/4 pound of pork fat cut
into slices, put it into an enameled kettle, add to this 1/4 pound of raw ham
(remnants of ham can also be used) and 2 pounds of beef, both cut into slices,
also 2 onions, 2 bay leaves, 1 carrot, 1/2 of a celery root, 1 parsley root and
whole spices. If you have any remnants of various kinds of raw meats they can be
substituted for the beef. Put on a slow fire, cover and let it simmer for 1/2
hour. It will be of advantage if it turns brown without scorching. Then add a
dash of boiling water and repeat this several times if the meat should adhere to
the kettle. When brown enough, add sufficient boiling; water to make the
required amount of ragout. Salt is not used but is put into the finished ragout
If the meats are well cooked after the elapse of 1 or 2 hours, the broth is
passed through a sieve and the fat and settlings removed. Instead of the beef, 2
teaspoonfuls of extract of beef can be used.
21. To give Brown Soups, Ragouts and Sauces a good Color. Put 1 tablespoonful of
sugar into a saucepan, over the fire, and stir constantly until it has turned to
a dark brown color. Immediately add 1 small cupful of water, take from the
stove, stir, set it aside for coloring purposes in a closed glass receptacle. 1
teawpoonful is sufficient to give a large cupful of broth a nice yellow color.
An onion nicely browned in ashes, peeled, and then boiled with the soup after
the latter has been skimmed, will give it a nice color.
22. Liver Force Meats. To 1/2 pound of tender veal, cut into cubes, add a few
tablespoonfuls of finely chopped mushrooms, some parsley, half of a bay leaf,
some salt, a little pepper and nutmeg, and 2 heaping tablespoonfuls of butter;
let it cook slowly about 20 minutes. Take the livers of 10 or 12 fowls stiffened
in beef broth or weak brine, put together in a mortar and pound until fine.
Instead of mushrooms, truffles rubbed in butter can be used; the liver of a
goose or calf can be substituted for fowl liver, and finely chopped anchovies,
to suit the taste, may be added. If goose lives is taken
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