Lamb, to ragout

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
ragout base
lamb preparation
Instructions (5)
  1. Roast a quarter of lamb.
  2. When almost done, dredge it well with grated bread, which must be put into the dish you serve it up in.
  3. Take veal cullis, salt, pepper, anchovy, and lemon juice.
  4. Warm it.
  5. Lay the lamb in it, and serve it up.
Original Text
Lamb, to ragout. Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in it, and serve it up.
Notes
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