Ragout Of Variety Meats Recipe
Ingredients
| Beef liver | 1/2 pound | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Red wine | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Whole Cloves | 6 | |
| Pepper | 1 Teaspoon | |
| Bacon fat | 3 Tablespoon | |
| Hot pepper | 1 Teaspoon, dried | |
| Chives | 3 Tablespoon, chopped | |
| Salt | 1 Tablespoon | |
| Onion | 1 Large, sliced | |
| 2 medium green peppers, seeded and chopped | ||
| Parsley | 3 Tablespoon, chopped | |
| Sweet italian sausages | 1/2 pound, sliced | |
| Tomato Paste | 2 Tablespoon | |
| Green olives | 1/2 Cup (16 tbs), pitted | |
| Cornmeal Sauce | ||
Directions
Pour boiling water over the variety meats.
Drain and chop meat, removing bone from oxtail, into small cubes.
Cover with vinegar and wine, 1 garlic clove, the bay leaf, cloves, and pepper.
Marinate for several hours.
Melt bacon fat and add remaining garlic, hot pepper, and chives.
Add meat and cook until brown.
Add water to cover, and salt.
Allow mixture to come to a boil and add onion, green peppers, parsley, sausages, and tomato paste.
Cover and cook until meats are tender.
Add olives.
Serve with Cornmeal Sauce.
Makes 6 to 8 servings.
Drain and chop meat, removing bone from oxtail, into small cubes.
Cover with vinegar and wine, 1 garlic clove, the bay leaf, cloves, and pepper.
Marinate for several hours.
Melt bacon fat and add remaining garlic, hot pepper, and chives.
Add meat and cook until brown.
Add water to cover, and salt.
Allow mixture to come to a boil and add onion, green peppers, parsley, sausages, and tomato paste.
Cover and cook until meats are tender.
Add olives.
Serve with Cornmeal Sauce.
Makes 6 to 8 servings.
Chef
