Lamb Steaks Ragout
From Cassell's dictionary of cookery, 1892
Serves 3
Great care must be taken in preparing this dish that the meat is very gently simmered. Sufficient for three or four persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 806. The excerpt below is the record exactly as published.
Lamb Steaks Ragout. — Take two pounds of lamb steaks, strew a little white pepper and powdered mace over them, and put them into a saucepan with a quarter of a pint of liquid, half of which should be milk and half white stock. Let them simmer as softly as possible, without ceasing, for an hour and a quarter, or until tender. Just before serving mix a tea-spoonful of mushroom-powder and a tea-spoonful of flour very smoothly with a table-spoonful of cold milk. Stir this to the sauce, add a salt-spoonful of salt, a wine- glassful of boiling cream, and half a dozen white mushrooms ready stewed
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.