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📝 Description
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🥘 Ingredients
The remains of cold roast fowls, 3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or three slices of lean ham, 1 pint of stock or water, pepper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of pounded sugar, 1 oz. of butter.
👨🍳 Method
Cut the fowls up into neat pieces, the same as for a fricassee; put the trimmings into a stewpan with the shalots, mace, herbs, ham, onion, and stock (water may be substituted for this). Boil it slowly for 1 hour, strain the liquor, and put a small piece of butter into a stewpan; when melted, dredge in sufficient flour to dry up the butter, and stir it over the fire. Put in the strained liquor, boil for a few minutes, and strain it again over the pieces of fowl. Squeeze in the lemon-juice, add the sugar and a seasoning of pepper and salt, make it hot, but do not allow it to boil; lay the fowl neatly on the dish, and garnish with croûtons.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Ragout of Fowl recipe this week, eager to see how a Victorian leftover dish would fare in my modern kitchen. The first thing that struck me was the simplicity of the ingredients. I found that I had most of them in my pantry already — even the mace and savoury herbs, which I'd almost forgotten I owned. One detail that delighted me was the use of shalots. I'd expected the onions to dominate, but the shalots added a subtle, sweet flavor that was a pleasant surprise. This ragout would be perfect for a weeknight cook looking to transform leftovers into a comforting, hearty meal. The process was straightforward, and the result was a dish that felt both familiar and surprisingly elegant. I served it with some crusty bread to soak up the sauce, and it was a hit. This recipe is a great way to give new life to roast chicken leftovers — and it tastes even better the next day.
