Ragout de Mouton
From The Stag Cook Book: Written for Men by Men, 1922
Presented as published in 1922. 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 The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 21. The excerpt below is the record exactly as published.
RAGOUT DE MOUTON I think my favorite dish is ''Ragout de Mouton/' or, I would say, the one I cook the best. The way it's done is this: Cut up lamb in small pieces and fry it in a frying pan. Slice three or four carrots and onions and fry them with it. When these are nicely browned, put into a pot, cover with water, and let boil slowly for an hour. Then put in a few potatoes and turnips (cut up in ^nall pieces), and boil until done. Season as you see fit.
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