Lamb Ragout with Sorrel

Ingredients

• two pounds of the breast of lamb
• two ounces of butter
• an onion, sliced
• a carrot
• a stick of celery
• a sprig of parsley
• another of basil
• two cloves
• a table-spoonful of flour
• half a pint of boiling mutton gravy
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• the yolks of two eggs
• a table-spoonful of sour cream
• two or three handfuls of sorrel-leaves
• two ounces of butter

Method

1. 1

   Take two pounds of the breast of lamb, put it into a saucepan with as much cold water as will cover it, and let it simmer gently for a few minutes.

2. 2

   Take it up, drain it, and cut it into small pieces about two inches square.

3. 3

   Slice an onion, and put it into a stewpan with two ounces of butter, a carrot, a stick of celery, a sprig of parsley, another of basil, and two cloves.

4. 4

   Let these steam softly for five or six minutes; dredge a tablespoonful of flour over them, and add half a pint of boiling mutton gravy, a teaspoonful of salt, and half a teaspoonful of pepper, and simmer until the sauce is as thick and smooth as cream.

5. 5

   Put the pieces of lamb into another stewpan, strain the sauce over them, and let them remain over a gentle fire until the meat is quite tender.

6. 6

   Beat the yolks of two eggs, mix them with a tablespoonful of sour cream, and stir gently into the sauce, first taking out the meat and placing it on one side.

7. 7

   Pick the stems from two or three handfuls of sorrel leaves; wash and drain them, and put them into a closely-covered stewpan with two ounces of butter, and let them steam until soft; mix them with the sauce.

8. 8

   When ready to serve, heat all together gently over the fire; the sauce must not be allowed to boil after the eggs are added.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 803. The excerpt below is the record exactly as published.

amb Ragout, with Sorrel (a German recipe). — Take two poimds of the breast of lamb, put it into a saucepan with as much cold water as will cover it, and let it simmer gently for a few minutes. Take it up, drain it, and cut it into small pieces about two inches square. Slice an onion, and put it into a stewpan with two ounces of butter, a carrot, a stick of celery, a sprig of parsley, another of basil, and two cloves. Let these steam softly for five or si.x minut«s ; dredge a table-spoonful of flour over them, and add half a pint of boiKng mutton gravy, a tea-spoonful of salt, and half a tea- spoonful of pepper, and simmer until the sauce is as thick and smooth as cream. Put the pieces of lamb, into another stewj>an, strain the sauce over them, and let them remain over a gentle fire until the meat is quite tender. Beat the yolks of two eggs, mix tiiem with a table-spoon- fiil of sour cream, and stir gently into the .sauee, first taking out the meat and placing it on one side. Pick the stems from two or three handfuls of sorrel-leaves

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