Ragout of Fowl

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 fowl
  • oz. butter
  • 1 onion


Joint fowl (plate 7), heat the butter in a saucepan, fry the joints in this until lightly browned; remove and keep them hot. Fry the sliced onion lightly, sprinkle in the flour, and brown this slowly; add the stock, stir until boiling, season carefully. Replace the joints in the sauce, add diced ham or bacon, cover with a tightly-fitting lid and cook g