Subj : Ethnic Foods Month - 4
To : All
From : Dave Drum
Date : Thu Sep 22 2022 09:27:26
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Ragout of Mutton
Categories: Lamb/mutton, Herbs, Vegetables, Stews
Yield: 4 Servings
MMMMM---------------------------RAGOUT--------------------------------
1/2 ts Flour
Salt and pepper
1 1/2 lb Lamb chump; boned, trimmed,
- cut into generous pieces *
1 ts Sugar
1 c Water or stock
Butter for frying
1 Sprig parsley; chopped
MMMMM--------------------------TURNIPS-------------------------------
1 lb Young turnips; peeled, in
- half inch dice
Butter for frying
* A cut taken from the lower back
Season the flour with salt and pepper and place in a
plastic bag with the pieces of lamb. Holding the bag
closed, give it a good shake so the meat gets coated
with the flour.
Melt the butter in an ovenproof dish with a lid. Add
the lamb and fry over medium heat, turning the pieces
so they get evenly browned.
Pour in the water or stock and stir, making sure any
sticky bits from the bottom of the pan are brought
into the sauce. Bring to a boil, add the sugar lump,
and simmer for 1-2 minutes.
Put on the lid and bake in a 325+|F/163+|C oven for
about 40 minutes. Test the meat with a knife to see if
it is tender. If not, give it another 10-15 minutes.
Taste and add more salt and pepper, if needed. Sprinkle
generously with chopped parsley.
About 20 minutes before serving, melt a good lump of
butter in a large frying pan. Add the diced turnips in
a single layer and fry them over medium heat, moving
and turning them about so they brown but do not burn.
Season with a little salt & pepper and serve with the
lamb.
Mrs Charles Darwin's Recipe Book from by Glitterati Inc.
Recipe from:
http://www.telegraph.co.uk
Uncle Dirty Dave's Archives
MMMMM
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