Ragout Recipe

Chop fine any left-over tough bits of lean beef. Cook together for a
moment a gill of strained tomatoes and one cup of bread crumbs; add to the
meat, rub to a smooth paste, season with a quarter of a teaspoonful of
celery seed, a half teaspoonful of salt and a dash of pepper; mix, and
then stir in carefully the well-beaten whites of two eggs; fill into
custard cups, stand in a pan of boiling water, and cook in a moderate oven
twenty minutes. Serve with tomato sauce. This recipe is for one pound of
beef.

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