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Updated: May 1, 2025
There is nothing in the world more fine, replied my brother; your lamb is a most delicious thing. Come, bring the ragoo presently; I fancy you will like that as well as the lamb. Well, how do you relish it? said the Bermecide.
Take some strong Gravey, and put a little Lemon-Peel into it, with some Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and thicken it with burnt Butter, so that the Sauce becomes like one fit for a Ragout, or Ragoo, as the English pronounce it.
We made our selves as merry as we could, having a good Supper with the Scraps of the Venison we had given us by the Indians, having kill'd 3 Teal and a Possum; which Medly all together made a curious Ragoo. At the Sight of this fair Prospect, we stay'd all Night; our Indian going about half an Hour before us, had provided three fat Turkeys e'er we got up to him.
As it was, they pulled the monstrous animal just near enough to get his head clear of the water, and then, putting several balls into him, killed him outright. "Plenty ragoo now, massa!" exclaimed the negro, with a broad grin, after they had stowed the carcass in the canoe. "Yes, Quash, more than enough."
How to brown Ragoo a BREAST of VEAL. Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed.
Garnish your dish with pickles and lemon. A Ragoo of a CALF'S HEAD.
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