Ragout of Lamb
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 86. The excerpt below is the record exactly as published.
dredge with flour and brown in a frying pan, athe e SREP. it from eget Place in kettle ene ad i162. MEATS, CONTINUED—VEGETABL * oe “just water enough to cover. Boil for 10 minutes and place in ‘cooker for 6 hours. Thicken. with one-half cup of brown our mixed with cold water, season to taste
Cook this with the app: pantry check, scaling, and the assistant.