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Fine Ragout Sauce

4 servings

Ingredients

• 1 pcs sliced onion
• flour (a little)
• butter (plenty)
• broth (as needed)
• 0.5 pcs bay leaf
• 1 pinch crushed white pepper or mace
• lemon slices (a few)
• chopped anchovies (as desired)
• white wine or pickled cucumbers (a little)
• cooked tongue, veal or beef (as needed)

Instructions

1. Sauté one sliced onion and flour in plenty of butter until yellow, stir in broth, and add half a bay leaf, a pinch of crushed white pepper or mace, and a few lemon slices, optionally some chopped anchovies, and a little white wine or finely diced pickled cucumbers.
2. Simmer very tenderly cooked, peeled, thickly sliced tongue or cooked veal or beef in this sauce for half an hour.

Modernized from a treasured 19th-century German cookbook.