Lamb Fore Quarter to Ragout

Ingredients

• a piece of lamb
• bacon
• half a pint of fried oysters
• 2 spoonfuls of port wine
• a few mushrooms
• a little butter
• the juice of half a lemon
• ground mace
• a little whole pepper
• gravy
• sweet herbs

Method

1. 1

   Take off the knuckle bone and cut off all the skin.

2. 2

   Lard well with bacon, and fry it to a nice brown; put it into a stewpan, and just cover it with gravy, sweet herbs, pepper, salt, ground mace, and a little whole pepper; cover and stew half an hour; strain off the gravy, and have ready half a pint of fried oysters; pour off the fat, and put them into the gravy with 2 spoonfuls of port wine, a few mushrooms, and a little butter rolled in flour.

3. 3

   Boil all together with the juice of half a lemon.

4. 4

   Pour the sauce over the lamb.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 281. The excerpt below is the record exactly as published.

Fore Quarter of, To Ragout. — Take off the knuckle bone and cut off all the skin. Lard well with bacon, and fry it to a nice brown ; put it into a stewpan, and just cover it with gravy, sweet herbs, pepper, salt, ground mace, and a little whole pepper ; cover and stew half an hour ; strain off the gravy, and have ready half a pint of fried oysters ; pour off the fat, and put them into the gravy with 2 spoonfuls of port wine, a few mushrooms, and a little butter rolled in flour. Boil all together with the juice of half a lemon

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