Ragoo of Lamb

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the lamb
For the sauce
For garnish
Instructions (14)
  1. Take a fore-quarter of lamb, cut the knuckle-bone off.
  2. Lard it with little thin bits of bacon, flour it, fry it of a fine brown.
  3. Put it into an earthen-pot or stew-pan.
  4. Put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper.
  5. Cover it close, and let it stew pretty fast for half an hour.
  6. Pour the liquor all out, drain it, keep the lamb hot in the pot till the sauce is ready.
  7. Take half a pint of oysters, flour them, fry them brown, drain out all the fat clean that you fried them in.
  8. Skim all the fat on the gravy.
  9. Pour the gravy into the oysters.
  10. Put in an anchovy or two spoon-fuls of either red or white wine.
  11. Boil all together till there is just enough for sauce.
  12. Add some fresh mushrooms (if you can get them) and some pickled ones, with a spoonful of the pickle, or the juice of half a lemon.
  13. Lay your lamb in the dish, and pour the sauce over it.
  14. Garnish with lemon.
Original Text
To make a Ragoo of Lamb. TAKE a fore-quarter of lamb, cut the knuckle-bone off, lard it with little thin bits of bacon, flour it, fry it of a fine brown, then put it into an earthen-pot or stew-pan; put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper, cover it close, and let it stew pretty fast for half an hour, pour the liquor all out, drain it, keep the lamb hot in the pot till the sauce is ready. Take half a pint of oysters, flour them, fry them brown, drain out all the fat clean that you fryed them in, skim all the fat on the gravy, then pour it into the oysters, put in an anchovy or two spoon-fuls of either red or white wine; boil all together till there is just enough for sauce, add some fresh mushrooms (if you can get them) and some pickled ones, with a spoonful of the pickle, or the juice of half a lemon. Lay your lamb in the dish, and pour the sauce over it. Garnish with lemon.
Notes
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