The James T. Callow Folklore Archive

THE RECIPE FOR RAGOUT

FIRST YOU MAKE A BROWN GRAVY BY MIXING BROWN FLOUR AND WATER
TO THE DESIRED CONSISTANCY. YOU THEN ADD EQUAL AMOUNTS BY
WEIGHT OF PIG'S FEET AND CHICKEN. THIS MIXTURE IS THEN ALLOWED
TO SIMMER FOR ONE HOUR AND IS THEN READY TO SERVE.

Submitter comment: THIS IS WHAT IS CONSIDERED A POOR MAN'S MEAL AND IS EATEN
AS AN APPETIZER BEFORE THANKSGIVING DINNER AS A REMINDER
TO WHAT WE HAVE TO BE THANKFUL FOR.

Where learned: MICHIGAN ; EAST DETROIT