Home › The Principles of Cookery › Lamb Steaks Ragout

Lamb Steaks Ragout

Take two pounds of lamb steaks, strew a little white pepper and powdered mace over them, and put them into a saucepan with a quarter of a pint of liquid, half of which should be milk and half white stock. Let them simmer as softly as possible, without ceasing, for an hour and a quarter, or until tender. Just before serving mix a tea-spoonful of mushroom-powder and a tea-spoonful of flour very smoothly with a table-spoonful of cold milk. Stir this to the sauce, add a salt-spoonful of salt, a wine-glassful of boiling cream, and half a dozen white mushrooms ready stewed; serve immediately. Great care must be taken in preparing this dish that the meat is very gently simmered. If it is allowed to boil quickly it will be hard, dry, and unpalatable. When gently simmered it is excellent. Probable cost, 10d. per pound. Sufficient for three or four persons.