Ragout Of Beef With Rice Border

Spinach Balls

Chocolate Bread Pudding - Vanilla Sauce

Ragout Of Beef

Cut 2 pounds of the upper round of beef into inch squares. Sprinkle with salt and pepper and roll them in flour. Put into a saucepan 2 T butter, drippings, or suet to cover the bottom of the pan; when grease is hot add the meat and cook until well browned on all sides. Draw the meat to one side of the pan, add 1 T flour, and brown, taking care that it does not scorch. Add 1 c stock or water, stir until it comes to the boiling point; then add 1 t salt, 1/2 t pepper, 1/2 t kitchen bouquet, 1 carrot cut into dice, and 1 T chopped onion. Cover the pan and cook slowly below the boiling point for 1 h.

On a hot platter make a border of boiled rice. In the center pour the ragout and serve at once.

Spinach Balls

Melt 2 T butter, add 2 T flour and 1/2 t sugar. When blended add 1 T cream and 3/4 c cooked spinach, chopped fine. Beat well, remove from the fire, add 2 eggs, one at a time. Season with salt and pepper to taste and about 1/4 t ground mace. Fill a tablespoon with the mixture, making it level with the edge of the spoon, slip it off into a pan of boiling water, and poach 4 or 5 m, or until firm. Six or more balls may be cooked at the same time. Drain in a collander while making the cream sauce in which they are to be served. Canned spinach may be used when the fresh is not in the market.

Vanilla Sauce

Mix together 1/2 c sugar, 1 T cornstarch, and 1/4 t salt. Add gradually, stirring constantly, 1 c boiling water, and boil the mixture 5 m or longer. Remove from the fire, add 2 T butter, 1/4 t salt, and 1 t vanilla.

For Chocolate Bread Pudding see Lesson 30.

Preparing The Meal

About 1 1/4 hours before dinner time prepare and cook the ragout. Then blanch 1/2 c rice according to directions given in Lesson 24, and cook in double-boiler, with 2 c water, 3/4 h or until tender. Make the bread pudding and bake. Prepare the spinach balls for cooking. Make the sauce for the pudding, then the cream sauce for the spinach balls. Cook the balls in hot water.

Arrange the rice in a border on a hot platter, fill the center with the ragout, and serve the dinner.