Name: Ragoût of Veal or Lamb
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3 carrots, diced pepper and salt; 1 breast of veal or lamb; 3 or 4 sprigs of parsley and thyme; 1 medium onion, peeled and stuck with 20 cloves; ¼ lb. (120 g.) mushrooms, sauté; flour; 3 or 4 tablespoons cooked peas or broad beans; 2 bay leaves; 1 sprig of rosemary; 1½ pints (9 dl.) good stock; 2 oz. (60 g.) butter