Bagot of Lamb

Ingredients

• Out the meat from a shoulder of lamb
• melt 2 ounces butter
• add 2 fine-chopped onions
• season with 1 tablespoonful seasoning salt
• add 1 quart of meat broth or boiling water

Method

1. 1

   Cut lamb into 1-inch pieces, season with salt.

2. 2

   Melt butter in a saucepan, add onions and cook for 3 minutes.

3. 3

   Add lamb, stir for a few minutes, cover, and cook slowly for 20 minutes.

4. 4

   Dust with flour, stir, add broth or water, and cook slowly until done.

5. 5

   Serve with cooked vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 206. The excerpt below is the record exactly as published.

BagoAt of Lamb. — Out the meat from a shoulder of lamb into 1-inch sized pieces, season them with 1 tablespoonful aeasoning J LAMB, 807 salt ; melt 2 ounces butter in a saucepan, add 2 fine-chopped onions, cook 3 minutes ; add the lamb, stir a few minutes ; cover, and let it cook slowly 20 minutes, then dust oyer 2 tablespoonfuls flour, stir 3 minutes; add 1 quart of meat broth or boiling water, stir again; then draw the saucepan to side of stove, and let it cook slowly till done. Serve on a hot dish with cooked vegetables in season. Haricot do Mouton, — Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds, season with 1 tablespoonful seasoning salt

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