Ragout of Mutton or Lamb
A historical recipe from Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922).
A historical recipe
Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce, by Lea & Perrins Limited (1922). Project Gutenberg eBook #61678.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922). Digitised by Project Gutenberg, eBook #61678 (https://www.gutenberg.org/ebooks/61678). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 2 tablespoonfuls of Lea & Perrins' Sauce.
- 3 pounds of mutton or lamb.
- 2 onions.
- 2 carrots.
- 6 potatoes.
- 2 cupfuls of tomato juice.
- 1 teaspoonful of salt.
- Cube the meat into pieces two inches square and sear in drippings from the fat of the meat.
- Put meat in kettle and cover with water.
- Brown the onion in the drippings and add with salt and drippings to meat.
- Simmer for two hours or more, skim off fat, add the tomato juice, the potatoes peeled and cut in quarters and the carrot cubed or cut in balls with a potato cutter.
- Remove meat from stew, place on platter surrounded with the vegetables, add the Lea & Perrins' Sauce to the meat stock, and pour over the meat and vegetables.
- Serve at once.