To Ragoo Salary

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Wash, and make a Bunch of Salary very clean, cut it in Pieces about two Inches long, put them into a Stew-pan, with just as much Water as will cover it, tye three or four Blades of Mace, two or three Cloves, about twenty Corns of whole Pepper in a Muslin Rag loose, put it into the Stew-pan, a little Onion, a little Bundle of Sweet Herbs, cover it close, and let it stew softly till tender; then take out the Spice, Onion, and Sweet Herbs, put in half an Ounce of Truffles and Morells, two Spoonfuls of Ketchup, a Gill of Red Wine, a Piece of Butter as big as an Egg rolled in Flour, six farden French Roles, season with Salt to your Palate, stir it all together, cover it close, and let it stew till the Sauce is thick and good. Take care your Roles don’t break, shake your Pan often; when it is enough, dish it up, and Garnish with Lemon. The Yolks of six hard Eggs, or more, put in with the Roles, will make it a fine Dish; this for a first Course.

If you would have it white, put in White Wine instead of Red, and some Cream, for a second Course.