Ragout of Cold Lamb

Ingredients

• a quantity of cold roast lamb
• three table-spoonfuls of butter
• one of chopped onion
• half a teaspoonful of chopped parsley
• a quart of water
• two table-spoonfuls of flour
• half a cupful of stewed tomato
• three hard-boiled eggs
• some salt
• some pepper

Method

1. 1

   Simmer bones and water for an hour, then add onion, tomato, and parsley.

2. 2

   Strain and thicken with butter and flour.

3. 3

   Add meat and eggs, simmer for five minutes, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 140. The excerpt below is the record exactly as published.

Ragout of Cold Lamb. Free a quantity of cold roast lamb of fat and bone, and cut it into delicate slices. For one quart of the pre- pared meat use three table-spoonfuls of butter, one of chopped onion, half a teaspoonful of chopped parsley, a quart of water, two table-spoonfuls of flour, half a cup- ful of stewed tomato, three hard-boiled eggs, and some salt

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