RAGOUT
- РагуRAGOUT OF DUCK OR CHICKEN 2 tablespoons butter 1 sliced onion 2 tablespoons cooking oil or fat 1 clove garlic Sprig of parsley 1 duck or chicken 1 cup stock Salt and pepper 1 tablespoon vinegar Clean and cut up the duck or chicken. Heat butter with oil or drippings in a frying-pan. When hot, add the meat. Season with salt and pepper and cook until the meat is slightly brown. Remove the meat and add the onion to the fat in the pan and cook until brown, then add the garlic and parsley, the stock and vinegar. Return the meat to the pan and simmer slowly until tender. Rabbit, hare, lamb or young partridge may be prepared in the same way.