▁ve al , ▁sweet b read , ▁cal f ▁brain , ▁tongue ▁and ▁b one ▁mar row , ▁ch icken ▁breast ▁and ▁fish , ▁everything ▁bo iled ▁either ▁in ▁a ▁vin eg ar ▁stock ▁or ▁d iced ▁and ▁ste wed ▁in ▁but ter . ▁The ▁second ▁part ▁is ▁R oux , ▁mixed ▁with ▁ste wed ▁button ▁m ush rooms ▁and ▁thick ened ▁with ▁egg ▁y olk . ▁ ▁D ice ▁and ▁sau ce ▁are ▁mixed , ▁he ated ▁in ▁water ▁and ▁finally ▁scal loped ▁with ▁Par mes an ▁and ▁but ter . ▁Some ▁Wor c esters hire ▁Sau ce ▁is ▁usually ▁added . ▁ ▁Today , ▁R ag out ▁fin ▁is ▁most ▁likely ▁to ▁be ▁found ▁can ned , ▁being ▁prepared ▁significantly ▁different ▁from ▁the ▁original ▁reci pe . ▁As ▁substitute ▁for ▁ve al , ▁off al ▁and ▁fish , ▁ch icken ▁pure e , ▁thick ened ▁with ▁egg ▁white ▁is ▁commonly ▁used . ▁After ▁the ▁late - 1 9 8 0 s ▁B SE ▁ep ide mic , ▁the ▁use ▁of ▁cal f ▁brain ▁has ▁become ▁unusual ▁even ▁in ▁high - quality ▁R ag out ▁fin . ▁ ▁See ▁also ▁ ▁List ▁of ▁sou ps ▁ ▁List ▁of ▁ve al ▁d ishes ▁ ▁References ▁ ▁Category : F rench ▁sou ps ▁Category : V e al ▁d ishes <0x0A> </s> ▁Sir ▁John ▁Rog erson ▁( 1 6 4 8 – 1 7 2 4 ) ▁was ▁an ▁Irish ▁politician , ▁wealth y ▁merchant ▁and ▁property ▁developer . ▁▁ ▁Very ▁little ▁is ▁known