Boiled Lamb’s Pluck with Ravigote Sauce
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 244. The excerpt below is the record exactly as published.
Boiled Lamb’s Pluck with Ravigote Sauce. — Clean and blanch the pluck ; put it in a stewpan lined with thin slices of bacon, add an onion stuck with four cloves and a bunch of parsley and sweet herbs, moisten to three-parts their height with white wine, season with salt and pepper, and cover with a few more thin slices of bacon. Stew very gently at the side of the fire for four hours. Finely chop three shallots ; put them in a small saucepan with 1 h tea- cupfuls of vinegar, put it on a brisk fire and boil until the vinegar is reduced to half its original quantity, then pour in 1| teacupfuls of thick veloute sauce and boil it up again. Move the sauce to the side of the fire and stir in gradually 2 table-spoonfuls of salad-oil, 1 table-spoonful of made mustard, and a small quantity each of chopped burnet and tarragon. When cooked, drain the pluck, put it on a hot dish, pour the sauce over, and serve. Curried Lamb’s Pluck. — (1) Clean two white Lamb’s Plucks; line the bottom of an earthen stockpot with thin rashers of fat bacon, put in the plucks, with a bunch of parsley and sweet herbs and a large onion stuck with two or three cloves, pour in white wine to three-parts the height of the meat, season with pepper
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