Lamb Ragout (Ragout d’ Agneau) a la Mathilda

Ingredients

• about three pounds
• pepper
• salt
• some bay leaves
• some onions
• some large pieces of carrot
• one tablespoon butter
• one tablespoon flour
• two cups of broth

Method

1. 1

   Cut lamb into dices and cook in hot water with seasonings for 1-2 hours.

2. 2

   Prepare vegetables and cook until tender.

3. 3

   Make a sauce with butter, flour, and broth, then add lamb and simmer.

4. 4

   Serve with vegetables and gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 236. The excerpt below is the record exactly as published.

Lamb Ragout ( Ragout d’ Agneau) a la Mathilda Select a nice piece of lamb about three pounds from the leg or shoulder; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrot; cook from one to two hours, according to the age of the lamb. In the meantime, while the meat is cooking, take some carrots (cut in pieces), onions, and string beans cut in thin slices across; cook nice and green. When the vegetables and meat are done, put a tablespoon butter in a saucepan; add one tablespoon flour and two cups of broth from the lamb. Cook and stir until well dissolved; color with kitchen bouquet golden brown; then add the lamb. Remove the onions, large pieces of carrot

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