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Classic
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page 129
together, till it bebomes of a fine thickness and then pour it into a dish, meat
and gravy together.
To make a rich Ragout.
Having parboiled lamb-stones and sweetbreads, and blanched some cocks-combs, cut
them all in slices, and season them with a mixture of pepper, salt, mace, and
nutmeg. Then fry them a little in lards; drain them, and toss them up in good
gravy, with a bunch of sweet herbs, two shallots, a few mushrooms, truffles, and
morels. Thicken it with burnt butter, and add a glass of red wine. Garnish the
dish with pickled mushrooms, or fried oysters and sliced lemon.
A ragout for made dishes.
Take red wine, gravy, sweet herbs, and spice, in which toss up lamb-stones,
cocks combs boiled, blanched, and sliced, with sliced sweetbreads, oysters,
mushrooms, truffles, and morels; thicken these with brown butter, and use it
occasionally when wanted to enrich a ragout of any sort.
A ragout of Snipes.
Take two brace of snipes, clean picked; put a piece of butter into a stew-pan,
and give your snipes a browning; then cut them down the back, and press them
flat, but do not take out the tail; put them into a stew-pan
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