Recipe Manuscript

Ragout Von Übriggebliebener Gebratener Gans Oder Anderem Geflügel

Name: Ragout Von Übriggebliebener Gebratener Gans Oder Anderem Geflügel
Prep time: PTPT15M
Cook time: PTPT1H
Yield: 4
Cuisine: European
Ingredients: 500g leftover cooked goose or other poultry (chicken or duck); 1 onion, peeled and quartered; 1 bay leaf; 3–4 thin slices of lemon; 1 small celery root (celeriac), cut into chunks (about 150g); 2 small carrots (about 120g), cut into pieces; 4–5 whole cloves; 6–8 whole black peppercorns; 1/2 teaspoon sugar; 20g white bread crust (from a small roll or bun); 1 tablespoon clarified butter (or ghee or unsalted butter, as substitute for schmaltz); 125ml dry white wine; 500ml beef or poultry stock/broth (as needed)

"Ragout Of Leftover Roasted Goose Or Other Poultry"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Ragout Von Übriggebliebener Gebratener Gans Oder Anderem Geflügel

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Ragout Von Übriggebliebener Gebratener Gans Oder Anderem Geflügel

"Das Fleischigte solches übriggebliebenen Geflügels, schneidet man zu Stücken, von beliebiger Größe, so, daß nur die größten Beiner davon kommen. Diese Beiner hacket man in kleine Stücklein zusammen, thut sie in einen Fußhafen mit einer Zwiebel, einem Lorbeerblatte, etlichen Citronenscheiben, einer zu Stücken geschnittenen Zelleriwurzel, und etlichen gelben Rüben, ganzen Nägelein und Pfefferkörnern; auch ein wenig Zucker und einer obern Rinde von einem weissen Kreuzerbrod, welche aber vorher in heißgemachtem Schmalz schön gelb gebacken werden muß. An dieses alles gießt man ein Glas Wein, und so viele Fleischbrühe noch, als man zur Soße braucht. Dann läßt man es eine kleine Stunde, oder so lange kochen, bis alles weich ist. Nun treibt man es durch einen Seher her, legt das gebratene Fleisch hinein, seßt es mit diesem wieder auf Kohlen, und läßts noch so lange kochen, bis dieses durch und durch warm ist, dann richtet man es an."

English Translation

"The meaty parts of such leftover poultry are cut into pieces of any desired size, so that only the largest bones are removed. These bones are chopped up into small pieces and placed in a pot with an onion, a bay leaf, several slices of lemon, a cut-up celery root, and several yellow carrots, whole cloves and peppercorns; also a little sugar and the top crust of a white bread roll, which must first be fried nicely golden in hot lard. Over all this pour a glass of wine, and as much meat broth as is needed for the sauce. Then let it cook for about an hour, or until everything is soft. Now strain it through a sieve, put the roasted meat into the sauce, put it back over the coals, and let it cook just long enough for the meat to be thoroughly warmed through, then serve it."

Note on the Original Text

The recipe is written in a brief, imperative style typical for historical cookbooks, presuming the reader’s prior knowledge and omitting precise measurements—everyone was expected to know the basics. Spellings such as 'thut' (tut), 'Beiner' (Beine, bones), and 'Citronenscheiben' (Zitronenscheiben, lemon slices) reflect the pre-standardized German of the late 18th century. The practical order—first making a rich broth with bones and aromatics, then straining and reheating the meat in the sauce—shows the down-to-earth, no-waste approach of the time, while producing layers of flavor true to classic ragout technique.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

Title

Augsburgisches Kochbuch (1788)

You can also click the book image above to peruse the original tome

Writer

Sophie Juliane Weiler

Era

1788

Publisher

In der Joseph-Wolffischen Buchhandlung

Background

A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.

Kindly made available by

Bayerische Staatsbibliothek

Historical Background of the Recipe

Learn about old traditions

This ragout, coming from Sophie Juliane Weiler’s 1788 'Augsburgisches Kochbuch', is an excellent example of frugal yet rich 18th-century German cooking. In an age without refrigeration, using up leftover roasts was both common sense and a necessity. Households of the time regularly roasted large birds for festive occasions, making hearty sauces and ragouts out of the leftovers for the next day's meal. The recipe also reflects the influence of French cuisine on German cooking in the late 1700s—a move towards refined sauces and the use of wine, aromatics, and clarified butter. The dish is both practical and elegant, bridging resourcefulness and taste.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 18th century, cooks used a 'Fußhafen'—a heavy iron or earthenware pot that could be set over coals. Chopping was done with large, heavy knives or cleavers, and straining was performed with a coarse cloth or a basic metal sieve ('Seher'). Toasting the bread could be accomplished in a small pan over the fire, using rendered pork or goose fat (schmalz) for extra flavor. Measuring was imprecise, relying on common vessels or eyeballing. The cook worked directly over the hearth or on a stove fueled by wood or charcoal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb (16 oz) leftover cooked goose or other poultry (chicken or duck)
1 onion, peeled and quartered
1 bay leaf
3–4 thin slices of lemon
1 small celery root (celeriac), cut into chunks (about 5 oz)
2 small carrots (about 4 oz), cut into pieces
4–5 whole cloves
6–8 whole black peppercorns
1/2 teaspoon sugar
3/4 oz white bread crust (from a small roll or bun)
1/2 tablespoon clarified butter (or ghee or unsalted butter, as substitute for schmaltz)
1/2 cup dry white wine
2 cups beef or poultry stock/broth (as needed)

Instructions

Begin by taking about 1 lb (16 oz) of leftover cooked goose or other poultry (like chicken or duck).
Cut the meat into pieces of your preferred size, reserving only the largest bones.
Chop the large bones into small pieces and place them in a pot with 1 peeled and quartered onion, 1 bay leaf, a few thin slices of lemon (about 3–4 slices), 1 celery root (celeriac) cut into chunks, 2 small carrots cut into pieces, 4–5 whole cloves, 6–8 whole peppercorns, a pinch of sugar (about 1/2 teaspoon), and a piece of white bread crust from a small bun (roughly 3/4 oz).
Before adding, brown the bread crust in a little hot clarified butter (about 1/2 tablespoon) until golden.
Pour in 1/2 cup of white wine and add enough beef or poultry broth (about 2 cups) to cover the bones and vegetables well—enough to make a sauce.
Simmer gently for about 45–60 minutes, until the vegetables and bones have imparted their flavor and everything is soft.
Strain the mixture through a sieve, pressing firmly to extract all the liquid.
Return the strained sauce to the pot, add the cut pieces of cooked poultry, and gently reheat until the meat is fully warmed through.
Serve hot.

Estimated Calories

340 per serving

Cooking Estimates

You will need about 15 minutes to prepare the ingredients and workspace. Cooking takes about 60 minutes. Each serving has around 340 calories. This recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.