Recipes > Meat > Lamb > Lamb, to ragout

Lamb, to ragout

Instructions

Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in it, and serve it up.

Print

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).


comments powered by Disqus