To make a Ragoo of Lamb

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

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 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 our, strain 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 fry’d them in, skim all the Fat off the Gravy, then pour it into the Oysters, put in an Anchovy, and two Spoonfuls 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.