Home › The World's Kitchen › Ragout of Lamb, Parisienne

Ragout of Lamb, Parisienne

Cut into two-inch-square pieces one and a half pounds of neck and one and a half pounds breast of lamb. Heat two tablespoons lard in a braising pan, add the meat. Season with two teaspoons salt and half teaspoon pepper and lightly brown twenty minutes, frequently turning the pieces once in a while. Remove all fat from pan, sprinkle over two tablespoons flour, stir well, then moisten with one and a half pints water and a pint pure tomato juice. Mix well, let come to a boil. Add twelve small white onions, previously browned in a little butter, and twelve small new potatoes, peeled. Tie in a bunch two branches parsley, two branches chervil, six branches chives, a sprig thyme, one bay leaf, one clove and one bean garlic and add to pan, place lid on and boil five minutes, then set in oven twenty-five minutes. Add then half pint shelled peas and twelve canned mushrooms, lightly shuffle pan and reset in oven forty-five minutes longer. Remove, take up bouquet, skim fat from surface of the ragout. Dress on a deep dish, sprinkle a little parsley over and serve.