Ragout of Cold Duck or Turkey (Malay or Cape Dish)

Ingredients

• Cold duck, turkey, or chicken
• Bones
• Cayenne pepper
• Mustard
• Tomato sauce
• 1 large Onion
• Fat or butter
• A little Brown flour

Instructions

1. Cut up the remains of cold duck, turkey, or chicken.
2. Make a little stock from the bones.
3. Cut a large onion into small pieces.
4. Fry the onion in boiling fat or butter (or 'smoor,' as they say in Dutch).
5. Mix the fried onion with the stock.
6. Thicken the stock with a little brown flour.
7. Flavour the mixture with cayenne pepper, mustard, and tomato sauce.
8. When the mixture is boiling, add your pieces of cold poultry.
9. Let the poultry be slightly browned in the mixture.
10. Pour the savoury mixture over the poultry.
11. Simmer the whole for a quarter of an hour till thoroughly warm.