Ragout of Lamb
From Standard Paper-Bag Cookery, 1912
A wooden cooking dish can be used.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 30. The excerpt below is the record exactly as published.
Ragout of Lamb. — Grease the bag well, and lay in a layer of sliced raw potatoes, seasoned lightly. Put on top of the potatoes a layer of meat, seasoned with salt, STANDARD PAPER BAG COOKERY 69 pepper and chopped parsley, and lay thin slices of onion across meat. Add one-half cup canned tomato or to- mato sauce, cover the whole with another layer of sliced potato
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