BEEF, VEAL AND PORK Recipes

RAGOUT OF COOKED MEAT

Cut one pint of cold meat into half-inch dice,
removing the fat, bone and gristle. Put the meat into a stew pan, cover
with boiling water and simmer slowly two or three hours or until very
tender. Then add half a can of mushrooms cut fine, two tablespoons of
lemon juice and salt and pepper to taste. Wet one tablespoonful of
cornstarch to a smooth paste with a little cold water and stir into the
boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten
minutes and serve plain or in a border of mashed potatoes. The seasoning
may be varied by using one teaspoon of curry powder, a few grains of
cayenne or half a tumbler of currant jelly and salt to taste.

Recipes