Recipes > Sauces & Spreads > Ragout Sauce

Ragout Sauce


  • 1 ounce of salt
  • 1/2 ounce of mustard
  • 1/4 ounce of allspice
  • 1/2 ounce of black pepper ground
  • 1/2 ounce of lemon-peel grated
  • 1/4 ounce of ginger
  • 1/4 ounce of nutmeg grated
  • 2 drachms of cayenne pepper


Pound all these, and pass them through a sieve, infused in a quart of vinegar or wine, and bottle them for use.

Spice in ragout is indispensable to give it a flavour, but not a predominating one.


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The Lady's Own Cookery Book (1844).

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