Ragout of Lamb

Ingredients

• 2 pounds of the breast of lamb
• 1 sliced onion
• a carrot
• a piece of celery
• parsley, sweet marjoram, pepper, and salt
• 1/2 pint mutton broth — or hot water
• yolks of 2 eggs
• a tablespoonful of vinegar

Method

1. 1

   Cover lamb with cold water, simmer, discard water, cut meat, add onion, carrot, celery, herbs, and butter.

2. 2

   Cook, dredge with flour, add broth, stew until tender.

3. 3

   Add egg yolks and vinegar to sauce, strain and serve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 38. The excerpt below is the record exactly as published.

RAGOUT OF LAMB. (Germany.) Cover 2 pounds of the breast of lamb with cold water, and simmer for ten minutes. Throw away this water, and cut up the meat into pieces. Add I sliced onion, a carrot, a piece of celery, parsley, sweet maijoram, pepper, and salt. Cook these with a little butter, and the meat, 10 minutes; dredge with flour, add }4 pint mutton broth — or hot water — and stew until tender. Take out the meat, add yolks of 2 eggs and a tablespoonful of vinegar

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