Ragoût of Beef

Preparation info
  • For


    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) rump of beef, in one piece, trimmed of all fat
  • ½ lb. (240</


‘Ragoos’ or ‘ragouts’ appeared on the tables of all great houses from the sixteenth century and probably earlier. A ragout was a thick stew of beef or other meat, poultry or game or vegetables which was enriched either with a ‘cullis’ (see Sauces) or with a very strong reduced stock and which usually contained mushrooms, artichoke hearts, olives, sweetbreads, cockscombs, etc.