Vegetable Ragout Recipe

2 carrots.

2 turnips.

2 onions.

2 potatoes.

2 tomatoes.

1 quart water.

1 teaspoon salt.

2 1/2 ounces butter.

1 ounce flour.



Prepare the vegetables, cutting the onions and turnips in quarters, and

slicing the potatoes and carrots, place them together with the water,

salt and half an ounce of butter in a saucepan, and boil for one hour.

Scald the tomatoes, remove the skins, quarter and add to the ragout;

simmer for a quarter of an hour longer, then carefully strain away the

vegetables and place them in a deep dish; return the liquor to the

saucepan, and thicken with the flour and butter made into a paste; stir

until the sauce boils and is free from lumps, then pour over the

vegetables, and serve hot. Sippets of toast may be added with advantage.



Note.--Should the sauce remain lumpy it should be poured over the

vegetables through a strainer.

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