Recipes > Meat > Ragout of Haslet

Ragout of Haslet


  • lights
  • 1 ounce of butter
  • 1 ounce of salt pork sliced
  • 1 ounce of onion chopped
  • 1 dessertspoonful of salt
  • 1/2 saltspoonful of black pepper
  • 2 bay leaves
  • 2 sprigs of parsley
  • 1 sprig of thyme
  • 1 ounce of flour
  • 1 gill of vinegar
  • 1/2 pint of cold gravy or cold water
  • 6 potatoes
  • 1 tablespoonful of chopped parsley


Wash the lights, cut them in two inch pieces, put them into a sauce-pan with the butter, salt pork, onion, salt, and black pepper; the bay leaves, parsley and thyme, tied in a bouquet; the flour, vinegar, cold gravy or cold water, and potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with the parsley sprinkled over the top.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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