Ragout, Hotel de Geneve
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
leftover roast beef or game
4 tbsp butter or margerine
4 tbsp flour
4 cps stock or bouillon
salt and pepper
1/4 cp currant or cranberry jelly
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 - Leftover roast beef, or game such as moose or venison, is the base of this delicious ragout.
2 - Cut cold meat into bite-size pieces, making about 2 1/2 cps.
3 - Melt butter or margerine in 2-quart kettle.
4 - Stir in flour until lightly browned.
5 - Stir in stock or bouillon, continuing to stir and cook until boiling.
6 - Add seasoning if needed.
7 - Stir in jelly, Worcestershire, and sugar.
8 - When mixed, add meat.
9 - Cover pot and cook slowly over low heat 30 minutes.
10 - Uncover pot, to let cook down a little.
Makes 4 servings
Good flavor and economy are the virtues of this Swiss dish. Try it
for a cold night's dinner.