(Recipe #47, page 87)
Cut the meat into small pieces, lightly brown some butter or drippings, lightly brown 1–2 sliced onions in it along with 1–2 tablespoons of flour, depending on the amount being cooked, add bouillon or water with gravy from the roast, some pepper, and cloves or allspice, 2–4 bay leaves, and some thin slices of pickle. Simmer until the pickles are soft, then let the meat stew a bit in the gravy, which must be very smooth. If you want a sweeter gravy, stir in ½ tablespoon of syrup or pear honey.
Note: If a roast is to be used for the ragout, make the gravy, cook the pickles in it, and only then add the meat. Heat it gradually without letting it boil, since boiling will make roasted meat tough.
Translated by David Green.