HungryForever

SAUCE RAGOÛT [Flour-based Brown Sauce with Giblets]

Sauce ragoût is essentially like the preceding brown sauce, but has more character, as it includes bones, trimmings, or giblets gathered from the game, beef, lamb, veal, goose, duck, or turkey the sauce is to be served with.

Ingredients

A heavy-bottomed3- to 4-quart saucepan
1cups to 4of gibletsbones, and meat trimmings, raw or cooked
cup ½chopped carrots
cup ½chopped onions
6 Tb clarified butterrendered fresh pork fat, or cooking oil; more if needed
4 Tb flour
5cups to 6boiling brown stock or canned beef bouillon
cup Optional: 1dry white winered wine, or ⅔dry white vermouth
Optional: 3 Tb tomato paste
tsp A medium herb bouquet: 3 parsley sprigs½ bay leaf, ¼thyme tied in cheesecloth

Instructions

Brown the giblets, bones, meat trimmings and vegetables in hot clarified butter, fat, or oil. Remove them to a side dish.
Slowly brown the flour in the fat remaining in the saucepan, adding more fat if necessary.
Off heat, beat in the boiling liquid, optional wine, and optional tomato paste. Add the herb bouquet and return the browned ingredients. Simmer, skimming as necessary, for 2 to 4 hours. Strain, degrease, correct seasoning, and the sauce is ready to use.