Ragout of Lamb

Ingredients

• Take a fine breast or a shoulder of Lamb, weighing about 31b.
• loz. of butter
• six small peeled onions
• about 3 table-spoonfuls of flour
• moisten with 3 pints of water or white broth
• 2 pinches of salt
• 1 pinch of pepper
• two crushed cloves of garlic
• a bouquet garni

Method

1. 1

   Cut Lamb into equal-sized pieces and fry in butter with onions until browned.

2. 2

   Dredge in flour, moisten with water or broth, and add seasonings.

3. 3

   Cook for forty-five minutes, skimming after it begins to boil.

4. 4

   Remove bouquet and serve garnished with vegetables.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 225. The excerpt below is the record exactly as published.

Ragout of Lamb. — (1) Take a fine breast or a shoulder of Lamb, weighing about 31b., cut it into equal-sized square pieces, and fry them in a saucepan with loz. of butter or For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 814 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Lamb — continued. fat. Add six small peeled onions, and when browned (it should take about ten minutes) dredge in about 3 table- spoonfuls of flour, stir well for two minutes, moisten with 3 pints of water or white broth, continue stirring, and add 2 pinches of salt, 1 pinch of pepper, two crushed cloves of garlic, and a bouquet garni

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