Haricot or Ragout of Lamb a la Providence

Ingredients

• a fine breast or a shoulder of lamb weighing about three pounds
• an ounce of butter
• six small, sound, peeled onions
• three tablespoonfuls of flour
• three pints of water or white broth
• two pinches of salt
• one pinch of pepper
• two crushed cloves of sound garlic
• a bouquet

Method

1. 1

   Cut lamb into square pieces and fry in butter.

2. 2

   Add onions, brown, then add flour and stir.

3. 3

   Moisten with water or broth, add seasonings, and cook for 45 minutes.

4. 4

   Skim off scum, remove bouquet, and serve with flageolets and carrots.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 195. The excerpt below is the record exactly as published.

Haricot or Ragout of Lamb a la Providence. — Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, and when browned, after about ten minutes, dredge in three tablespoonfuls of flour, stirring well for two minutes. Moisten with three pints of water or white broth ; stir well, adding two pinches of salt, one pinch of pepper, two crushed cloves of sound garlic, and a bouquet

Cook this with the app: pantry check, scaling, and the assistant.