Mutton or Lamb Ragout

Ingredients

• 3 lbs. of mutton or lamb
• 1 % qts. of water
• % lb. of butter
• 3 tbsps. of flour
• 1 wineglass red wine
• % pt. can champignons
• 1 bay-leaf
• 5 truffles, chopped and peeled
• % carrot
• % tsp. of sugar
• Vz onion
• 6 pepper-corns
• 2 cloves
• Juice of % lemon

Method

1. 1

   The mutton or lamb, which should be from the breast, is cut into equal sized pieces, stewed a little in 2 tablespoonfuls of butter, then add 1.25 qts. of water, carrot, onion, salt, pepper, cloves, bay-leaf and cook the meat until tender.

2. 2

   For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the champignon juice and boil slowly for 30 minutes.

3. 3

   The gravy should be quite thick.

4. 4

   Now put in the meat, champignons, truffles and spices and boil for 15 minutes longer.

5. 5

   Taste it for salt and spices.

6. 6

   Serve on a hot platter, and garnish the rim with crescents of puff paste and small fried meat dumplings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 34. The excerpt below is the record exactly as published.

MUTTON OR LAMB RAGOUT. Quantity for 6 Persons. 3 lbs. of mutton or lamb 1 % qts. of water % lb. of butter 3 tbsps. of flour Salt Juice of % lemon 6 pepper-corns 1 wineglass red wine 2 cloves % pt. can champignons 1 bay-leaf 5 truffles, chopped and peeled % carrot % tsp. of sugar Vz onion

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