Ragoût of Veal or Lamb

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 breast of veal or lamb
  • pints (9 dl.) good stock

Method

An early nineteenth-century recipe.