Ragoût of Veal or Lamb


  • 1 breast of veal or lamb
  • pints (9 dl.) good stock
  • 1 medium onion, peeled and stuck with 20 cloves
  • 3 carrots, diced pepper and salt
  • 3 or 4 sprigs of parsley and thyme
  • 1 sprig of rosemary
  • 2 bay leaves
  • 2 oz. (60 g.) butter
  • flour
  • ¼ lb. (120 g.) mushrooms, sauté
  • 3 or 4 tablespoons cooked peas or broad beans


An early nineteenth-century recipe.

Cut the meat into 1-inch (-cm.) pieces, removing skin, gristle and as much fat as possible. Dip the pieces in flour and fry in the butter till a rich brown on all sides.

Bring the stock to the boil with the onions and herbs. Put in the meat and stew gently closely covered for 1 ½ hours. Brown the diced carrots in the pan in which the veal was fried, and add them after the meat has stewed for 1 hour. Stir from time to time. After 1½ hours the meat should be tender and the gravy brown and fairly thick. Remove herbs, onion and bay leaves, add mushrooms and peas or beans, check seasoning, cook a further 10 minutes and serve. If the gravy has not thickened in the cooking, it may be thickened with

2 teaspoons of cornflour in the usual manner. If on the other hand it has reduced too much, further stock may be added at any point in the cooking.