Ragout of Fowl

Preparation info

  • Difficulty


  • 5–6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 fowl
  • oz. butter
  • 1 onion
  • salt and pepper
  • oz. flour
  • pt. stock
  • ¼ lb. ham or bacon


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 gently until fowl is tender—2–2½ hr. Correct the seasoning, serve with the sauce strained over.