To make a Ragoo of Lamb

Preparation info
    • Difficulty

      Easy

Appears in

By Hannah Glasse

Published 1747

  • About

Method

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, and then put it into an Earthen Pot or Stew-pan; put to i