Ragout Of Beef Recipe

Cut two pounds of the upper round of beef into inch squares, dredge them

with salt and pepper and roll them in flour. Put into a saucepan some

butter and some drippings, or a little suet, and let it fry out, using

enough only to cover the bottom of the saucepan; when the grease is hot,

turn in the pieces of meat and let them cook until well browned on all

sides; watch and turn them as soon as browned, then draw the meat to one

side of the pan and add a tablespoonful of flour; let the flour brown,

and add a cupful of stock or water, and stir it until it comes to a

boiling point; then add a teaspoonful of salt, one-half teaspoonful

pepper, one-half teaspoonful kitchen bouquet, one carrot cut into

blocks, and one teaspoonful onion; cover the saucepan, and let it

simmer, not boil, for an hour. Serve a border of rice around the ragout.

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